Description

Macaroni Salad is a classic side dish that combines tender pasta, creamy dressing, and colorful vegetables. It’s a go-to for barbecues, picnics, and potlucks, offering a refreshing yet hearty accompaniment to any meal. Easy to make, customizable, and full of flavor, this dish is always a crowd-pleaser.

Ingredients

8 oz elbow macaroni (or any pasta shape)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup celery, finely diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup sweet relish (optional, for added sweetness)
2 hard-boiled eggs, chopped (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta. Drain again and set aside.
Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper until smooth and well combined.
Combine the salad: In a large bowl, combine the cooked and cooled pasta with the diced celery, red bell pepper, red onion, sweet relish (if using), and hard-boiled eggs (if using). Pour the dressing over the salad and toss until everything is well coated.
Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld together.
Serve: Garnish with fresh parsley before serving and enjoy!

Notes

Add protein: You can add diced cooked chicken, ham, or tuna to make the salad more filling and turn it into a main dish.
Make it spicy: Add a bit of chopped jalapeños, red pepper flakes, or a dash of hot sauce to give the salad a spicy kick.
Use Greek yogurt: For a lighter version, swap out half of the mayonnaise with Greek yogurt to make the dressing healthier while still creamy.
Add more vegetables: Try adding peas, carrots, or even cucumbers for additional crunch and color.
Make it vegan: Use vegan mayo and skip the eggs for a fully plant-based version.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: undefined
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 380mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg