Macaroni Salad
A classic, creamy pasta salad perfect for picnics and gatherings, loaded with veggies and customizable to your taste.
Ingredients
Pasta and Dressing
- 2 cups elbow macaroni Cooked until al dente
- 1 cup mayonnaise For creaminess
- 1/4 cup apple cider vinegar Adds tanginess
- 1 tablespoon sugar Balances flavors
- 1 teaspoon Dijon mustard For a hint of flavor
- Salt and pepper to taste Salt and freshly ground black pepper Adjust according to preference
Vegetables and Garnish
- 1 cup diced celery Crunchy texture
- 1/2 cup finely chopped onion For flavor
- 1/2 cup shredded carrots Optional for color
- 2 hard-boiled eggs chopped Optional for added protein
- Fresh parsley or dill for garnish Fresh parsley or dill for garnish Enhances presentation
Instructions
Preparation
- Cook macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- Chop celery, onion, carrots, and eggs if using.
- In a bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper until smooth.
- Combine pasta, vegetables, and dressing. Stir gently to coat evenly.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with fresh herbs and adjust seasoning if needed.
Notes
Store leftover macaroni salad in an airtight container in the refrigerator for about 3 to 4 days. Add more mayonnaise or vinegar if it thickens.