Description
Classic Macaroni Salad is a creamy, tangy side dish featuring al dente elbow macaroni combined with a zesty dressing of mayonnaise, mustard, and apple cider vinegar. Enhanced with crunchy celery, sweet red bell pepper, sharp red onion, and chopped hard-boiled eggs, this American classic is perfect for picnics, barbecues, or as a refreshing summer side.
Ingredients
Scale
Pasta
- 250g elbow macaroni
Dressing
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Vegetables and Add-ins
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to halt the cooking process and cool it down. Set aside.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well blended.
- Combine ingredients: Add the cooled macaroni to the dressing along with diced celery, red bell pepper, finely chopped red onion, and chopped hard-boiled eggs. Stir gently but thoroughly until all ingredients are evenly coated with the dressing.
- Adjust seasoning: Taste the salad and adjust salt, pepper, or other seasonings as needed to suit your preference.
- Chill and serve: Cover the bowl tightly and refrigerate the macaroni salad for at least one hour to allow the flavors to meld and develop. Before serving, garnish with freshly chopped parsley if desired.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Add pickles, peas, or diced ham for extra flavor and texture.
- Best served chilled for optimal taste and freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
