Old Fashioned Macaroni Salad
A creamy, tangy macaroni salad filled with colorful vegetables, perfect for family gatherings and picnics.
Ingredients
Pasta
- 1 pound dried elbow macaroni (uncooked) small elbows or shells
Dressing
- 2 cups mayonnaise
- 1/4 cup cider vinegar
- 2 tablespoons mustard (plain yellow prepared)
- 2 tablespoons sugar adjust to taste
- 1 teaspoon salt
- 1 teaspoon ground black pepper adjust to taste
Vegetables
- 2 cups celery thinly sliced
- 1 cup red bell pepper seeded and chopped
- 1/2 cup onion peeled and chopped
- 1/4 cup carrot grated
- 1 cup salad olives with pimentos drained
Instructions
Preparation
- Cook the macaroni according to the package instructions. Drain and rinse with cold water until cool.
- In a large bowl, mix mayonnaise, cider vinegar, mustard, sugar, salt, and black pepper. Stir until well combined.
- Add the cooked macaroni, celery, red bell pepper, onion, carrot, and olives to the bowl. Mix everything together until the vegetables are evenly coated.
- Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least one hour before serving.
Notes
Serve chilled. For an extra touch, garnish with fresh herbs. Stored in an airtight container, it will last for about 3 to 5 days. Check seasoning before serving leftovers.