Description
This Best Macaroni Salad Recipe is a creamy, tangy, and crunchy side dish that’s perfect for picnics, barbecues, and potlucks. Featuring tender elbow macaroni combined with crisp celery, red bell pepper, and red onion, all tossed in a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar. Optional additions like chopped pickles and hard-boiled eggs add extra layers of flavor and texture, making this salad irresistibly delicious and a guaranteed crowd-pleaser.
Ingredients
Scale
Macaroni Salad
- 2 cups elbow macaroni, uncooked
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup diced celery
- 1/3 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped pickles or relish (optional)
- 2 hard-boiled eggs, chopped (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, which usually takes about 8 to 10 minutes. Drain the pasta and rinse it with cold water to stop the cooking process and cool it completely. Set aside.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until the dressing is smooth and well combined. Adjust seasoning to taste.
- Combine Ingredients: Add the cooled macaroni to the bowl with the dressing. Then add the diced celery, red bell pepper, red onion, chopped pickles or relish if using, and chopped hard-boiled eggs if desired.
- Toss the Salad: Gently toss all the ingredients together until the macaroni and vegetables are evenly coated with the creamy dressing.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld beautifully. Just before serving, garnish with chopped fresh parsley if desired.
Notes
- Ensure the macaroni is fully cooled before mixing with the dressing to prevent it from becoming mushy.
- For added crunch, you can add finely chopped celery seeds or substitute celery with cucumbers.
- This salad tastes best when chilled overnight as flavors deepen over time.
- To make it a lighter version, substitute half the mayonnaise with Greek yogurt.
- Pickles or relish are optional but add a nice tangy contrast that complements the creamy dressing.
- Hard-boiled eggs are optional; omit for a vegetarian version.
