Classic Macaroni Salad
A creamy and refreshing macaroni salad perfect for any gathering.
Equipment
- Large pot For cooking macaroni.
- Large Bowl For mixing ingredients.
Ingredients
Main Ingredients
- 8 ounces elbow macaroni approx. 2 cups dry
- 1 cup diced celery
- 0.5 cup shredded carrot
- 0.5 cup diced red bell pepper
- 0.25 cup diced red onion or thinly sliced green onion
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar or white vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons sweet relish
- 1 teaspoon yellow mustard or Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Cook the elbow macaroni in a large pot of salted water according to the package instructions (about 8-10 minutes). Drain and rinse under cold water to cool.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, relish, mustard, salt, and pepper to create a creamy dressing. This is where the magic begins!
- Add the cooled macaroni, diced celery, shredded carrots, red bell pepper, and onion to the dressing. Toss everything together until well coated. Don't be shy—mix it well!
- Adjust salt and pepper to taste. If you feel adventurous, you can add a hint of garlic powder or some chopped herbs for extra flavor.
- Chill the macaroni salad in the refrigerator for at least 1 hour before serving. This allows the flavors to meld beautifully, making it even tastier!
Notes
For additional flavor, consider adding diced ham, boiled eggs, or peas. This salad tastes even better when made a day ahead to allow the flavors to meld.