Ultimate Classic Macaroni Salad
A creamy and tangy macaroni salad that is perfect for picnics, barbecues, and family gatherings, combining a balance of textures and flavors.
Ingredients
Pasta
- 2 cups elbow macaroni Cooked until al dente
Dressing
- 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
Vegetables
- 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
- Cook the elbow macaroni according to package instructions until it is al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, garlic powder, and onion powder. Stir until smooth.
- Add the cooked macaroni to the bowl and mix well.
- Fold in the diced celery, diced bell pepper, finely chopped red onion, and frozen peas (if using).
- Mix all the ingredients until combined. Taste and adjust seasoning if needed.
- Chill the macaroni salad in the refrigerator for at least 1 hour before serving.
Notes
You can cook the macaroni a bit longer if you prefer it softer, but al dente is best for texture. Feel free to add other vegetables like diced cucumbers or shredded carrots for extra crunch. To make it healthier, you can substitute Greek yogurt for some or all of the mayonnaise. You can add diced hard-boiled eggs or shredded cooked chicken for added protein, or for a spicy kick, add diced jalapeños or a dash of cayenne pepper.