Description
This Classic Macaroni Salad is a creamy, flavorful side dish perfect for picnics, summer gatherings, or as a comforting accompaniment to your meals. Featuring tender elbow macaroni tossed in a tangy mayonnaise dressing infused with Dijon mustard, apple cider vinegar, and crunchy vegetables, it’s a timeless salad loved by all ages.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped dill pickles (or relish)
- 2 hard-boiled eggs, chopped
Optional Garnish
- Paprika, for garnish
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine ingredients: Add the cooled macaroni, finely chopped celery, red bell pepper, red onion, dill pickles, and chopped hard-boiled eggs to the bowl with the dressing.
- Toss the salad: Stir everything thoroughly until the pasta and vegetables are evenly coated with the creamy dressing.
- Chill the salad: Taste and adjust the seasoning if necessary. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
- Serve: Before serving, optionally sprinkle the salad with paprika for a pop of color and extra flavor.
Notes
- For extra flavor, add a splash of pickle juice to the dressing.
- Feel free to add shredded carrots, peas, or cubed cheese for variety.
- This salad is best served cold and can be made a few hours in advance for optimal flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
