Description
This Best Macaroni Salad recipe offers a creamy, tangy, and crunchy side dish perfect for potlucks, picnics, or summer gatherings. Made with tender elbow macaroni, fresh vegetables, and a classic mayo-mustard dressing, it’s a crowd-pleasing salad that harmonizes flavors and textures.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni, uncooked
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Vegetables and Add-ins
- 1/2 cup diced celery
- 1/3 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped pickles or relish (optional)
- 2 hard-boiled eggs, chopped (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente, usually about 7-8 minutes. Drain and rinse thoroughly under cold water to stop the cooking process and cool the pasta. Set aside to cool completely.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and well combined. This creates the creamy and tangy base for the salad.
- Combine ingredients: Add the cooled macaroni into the dressing bowl. Add diced celery, red bell pepper, finely chopped red onion, and if desired, chopped pickles or relish and chopped hard-boiled eggs. These ingredients contribute crunch, color, and flavor depth.
- Toss to coat: Gently toss all ingredients together until the macaroni and vegetables are evenly coated with the dressing, ensuring that each bite is flavorful.
- Chill and serve: Cover the salad tightly and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld well. Just before serving, garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- Make sure to rinse the cooked macaroni with cold water after cooking; this prevents it from becoming mushy and removes excess starch.
- Please feel free to omit eggs and pickles to make a vegetarian version.
- Adjust salt and pepper according to personal preference.
- The salad tastes best if refrigerated for several hours or overnight.
- You can substitute Dijon mustard with yellow mustard for a milder flavor.
