Description
A creamy, comforting classic macaroni salad made with tender elbow pasta, a rich tangy dressing, and crisp vegetables. Perfect for barbecues, potlucks, or as an easy make-ahead side dish.
Ingredients
2 cups elbow macaroni (uncooked)
1 cup mayonnaise
2 tsp apple cider vinegar (or white vinegar)
1 tbsp Dijon mustard
1 tsp sugar
Salt and pepper, to taste
1/2 cup finely chopped red onion
1/2 cup diced celery
1/2 cup chopped red bell pepper (optional)
1/4 cup chopped pickles or relish
2 hard-boiled eggs, chopped (optional)
1/4 tsp paprika (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 7–8 minutes, or until just tender. Drain and rinse under cold water to stop the cooking process. Let cool completely.
- In a large mixing bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
- Add the cooled macaroni, red onion, celery, bell pepper, pickles, and chopped eggs (if using) to the bowl.
- Gently stir until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Stir before serving and sprinkle paprika over the top as garnish.
Notes
For extra tang, add a splash of pickle juice to the dressing.
Substitute half of the mayonnaise with Greek yogurt for a lighter version.
Add diced ham or canned tuna for additional protein.
Shredded carrots or green onions can add extra texture and color.
Store in an airtight container in the refrigerator for up to 3–4 days.
If the salad dries out, stir in a spoonful of mayonnaise or a splash of milk to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg
