Description

Macaroni salad is a creamy, tangy, and crunchy classic side dish that’s perfect for picnics, barbecues, and potlucks. Made with tender macaroni, crisp vegetables, and a smooth mayo-based dressing, it’s a timeless favorite.

Ingredients

2 cups elbow macaroni
1 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste
1/2 cup celery, finely chopped
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 hard-boiled eggs, chopped (optional)
1/4 cup sweet pickles or relish (optional)

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Instructions

Cook the macaroni in a large pot of salted boiling water according to package directions. Drain and rinse under cold water to stop the cooking process and cool the pasta.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
Add the cooled macaroni to the bowl along with the chopped celery, red bell pepper, red onion, and optional ingredients like eggs or sweet pickles.
Mix everything together until well combined. Taste and adjust seasoning if needed.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

Substitute Greek yogurt or a mix of yogurt and mayo for a lighter dressing.
Mix in diced ham, tuna, or chicken for added protein.
Use other vegetables like peas, shredded carrots, or cucumber for variety.
Add hot sauce or jalapeños for a spicy kick.
Stir in extra mayo or milk if the salad dries out after chilling.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 450mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 7g
Cholesterol: 60mg