Creamy Macaroni Salad
Looking for a crowd-pleasing side dish that’s creamy, refreshing, and incredibly easy to make? This Classic Macaroni Salad is the ultimate recipe you’ll turn to all summer long.
Servings 6
Calories 320kcal
Cost $6-$8
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
- ½ cup diced red bell pepper
- ½ cup chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped pickles or relish
- 2 boiled eggs chopped (optional)
- Fresh parsley for garnish optional
Instructions
- Cook the Pasta: Boil elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool it quickly.
- Make the Dressing: In a large bowl, mix together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Chop Veggies: While the pasta cools, dice bell pepper, celery, red onion, and pickles.
- Combine Everything: Add cooled macaroni to the dressing, then fold in the chopped veggies and eggs (if using). Stir well to coat everything evenly.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld together.
- Serve: Garnish with chopped parsley and serve cold.
Notes
- Rinse Pasta with Cold Water: This stops the cooking process and prevents the salad from getting mushy.
- Use Full-Fat Mayo: It gives a richer and creamier dressing.
- Chill Before Serving: At least 1 hour of chilling helps the flavors combine better.
- Dice Veggies Evenly: Uniform pieces ensure a good mix of texture and flavor in every bite.