Description
Classic Macaroni Salad is a creamy and tangy side dish made with al dente elbow macaroni, a rich mayonnaise-based dressing, and crunchy vegetables like celery, red bell pepper, and red onion. Perfect for picnics and summer gatherings, this American staple is refreshing and easy to prepare, with optional chopped hard-boiled eggs to add extra protein and texture.
Ingredients
Scale
Main Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
Vegetables and Extras
- 1 cup celery (finely chopped)
- 1/2 cup red bell pepper (diced)
- 1/2 cup red onion (finely chopped)
- 1/4 cup sweet pickle relish
- 2 hard-boiled eggs (chopped, optional)
Instructions
- Cook the Macaroni: Boil the elbow macaroni according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool the macaroni.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until you achieve a smooth dressing.
- Combine Ingredients: Add the cooled macaroni to the bowl with the dressing. Stir in the finely chopped celery, diced red bell pepper, chopped red onion, sweet pickle relish, and the optional chopped hard-boiled eggs. Mix thoroughly until all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate it for at least 1 hour. Chilling allows the flavors to meld and enhances the salad’s taste before serving.
Notes
- For a tangier flavor, add a splash of pickle juice or extra mustard.
- You can substitute Greek yogurt for half of the mayonnaise to make a lighter version.
- This salad can be made a day ahead and stored in the refrigerator to save time and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
