Description
This classic macaroni salad features tender elbow macaroni tossed in a creamy, tangy dressing made with mayonnaise, vinegar, and mustard. Mixed with crisp celery, shredded carrot, red bell pepper, and red onion, it’s a refreshing and colorful side dish perfect for picnics, barbecues, or potlucks.
Ingredients
Pasta
- 8 ounces elbow macaroni (approx. 2 cups dry)
Vegetables
- 1 cup diced celery
- ½ cup shredded carrot
- ½ cup diced red bell pepper
- ¼ cup diced red onion (or thinly sliced green onion)
Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar (or white vinegar)
- 2 tablespoons granulated sugar
- 2 tablespoons sweet relish
- 1 teaspoon yellow mustard (or Dijon mustard)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the macaroni: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool the macaroni completely.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, sweet relish, mustard, salt, and black pepper until the mixture is smooth and evenly combined.
- Combine ingredients: Add the cooled macaroni, diced celery, shredded carrot, diced red bell pepper, and diced red onion to the dressing. Toss everything together until the pasta and vegetables are fully coated with the dressing. Taste and adjust seasoning by adding more salt or pepper if needed.
- Chill the salad: Cover the bowl and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld and for the salad to chill thoroughly before serving.
Notes
- For best texture, ensure the macaroni is rinsed well under cold water to prevent it from sticking and to stop further cooking.
- You can substitute mayonnaise with a lighter alternative or Greek yogurt for a healthier variation.
- Add hard-boiled eggs or diced ham for a protein boost if desired.
- Adjust the sweetness or acidity by altering the amount of sugar or vinegar according to your taste preference.
- Make the salad a day ahead to enhance the flavor; store covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
