Ultimate Classic Macaroni Salad
This macaroni salad is a crowd-pleaser that combines creamy dressing with crunchy vegetables, making it perfect for picnics and gatherings.
Ingredients
For the salad
- 2 cups elbow macaroni Cooked until al dente
- 1 cup mayonnaise For creamy dressing
- 2 tablespoons yellow mustard Adds tanginess
- 1 tablespoon apple cider vinegar For acidity
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup diced celery
- 1 cup diced bell pepper (red, yellow, or green)
- 1/2 cup red onion, finely chopped
- 1 cup frozen peas Optional, add for extra texture
- 1/4 cup chopped fresh parsley For garnish
Instructions
Preparation
- Boil a large pot of salted water. Add elbow macaroni and cook until al dente, around 8-10 minutes.
- Drain the macaroni in a colander and rinse with cold water to stop the cooking process. Set aside to cool.
- In a large bowl, combine mayonnaise, mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.
- Once cooled, add the macaroni to the dressing mixture and fold in celery, bell pepper, red onion, and peas (if using).
- Cover the salad and chill in the fridge for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. If the salad thickens, stir in extra mayonnaise before serving.