Description
This creamy classic macaroni salad combines tender elbow pasta, crisp vegetables, and a tangy mayo-based dressing. It's a nostalgic, crowd-pleasing side dish perfect for BBQs, picnics, or quick weekday meals.
Ingredients
3 cups elbow macaroni
1 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/3 cup red onion, finely diced
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar (optional)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 hard-boiled eggs, chopped (optional)
1/4 cup sweet pickle relish (optional)
Instructions
- Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- In a large mixing bowl, combine cooled macaroni with chopped celery, red and green bell peppers, and red onion.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar (if using), salt, and black pepper until smooth.
- Pour the dressing over the macaroni and vegetables, stirring until everything is evenly coated.
- Gently fold in chopped hard-boiled eggs and sweet pickle relish, if using.
- Cover and refrigerate the salad for at least 1 hour to let flavors meld.
- Before serving, taste and adjust seasoning if needed.
Notes
For a lighter version, substitute some or all of the mayo with Greek yogurt.
Make it a main dish by adding diced cooked chicken or tuna.
Customize with shredded carrots or cucumbers for different texture.
Add a dash of hot sauce or cayenne for a spicy kick.
Best served chilled; stir before serving if it has been refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
