Macaroni Salad
Creamy, tangy, and full of texture, this classic Macaroni Salad is a comforting side dish perfect for picnics, barbecues, and family gatherings. Made with tender elbow macaroni, crisp vegetables, and a rich, flavorful dressing, it’s a timeless favorite that pairs well with almost any main course.
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup celery finely chopped
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- 2 hard-boiled eggs chopped (optional)
- 2 tablespoons fresh parsley chopped (optional)
Instructions
Cook the pasta:
- Bring a pot of salted water to a boil.
- Cook macaroni according to package instructions until tender.
- Drain and rinse under cold water to cool.
Prepare the dressing:
- In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
Combine:
- Add cooled macaroni, celery, bell pepper, onion, and eggs (if using) to the bowl.
Mix well:
- Stir until everything is evenly coated with the dressing.
Chill:
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Serve:
- Garnish with parsley if desired and serve chilled.
Notes
- Creamier texture: Add a splash of milk if the salad thickens too much after chilling.
- Extra flavor: Mix in pickles or relish for a tangy twist.
- Make ahead: Tastes even better the next day.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.