Description
A classic and creamy macaroni salad featuring tender elbow macaroni tossed in a tangy mayonnaise-based dressing with crunchy celery, sweet red bell pepper, sharp red onion, and chopped hard-boiled eggs, finished with fresh parsley. Perfect as a refreshing side dish for picnics, barbecues, and potlucks.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Extras
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Boil Water: Fill a large pot with water and bring it to a boil over high heat to prepare for cooking the macaroni.
- Add Salt: Add a pinch of salt to the boiling water to season the pasta as it cooks.
- Cook Macaroni: Stir in the elbow macaroni and cook according to package instructions, typically 8 to 10 minutes, until the macaroni is tender yet firm to the bite (al dente).
- Drain and Cool: Drain the macaroni in a colander, then rinse under cold water while stirring occasionally to cool the pasta and stop further cooking.
- Transfer to Bowl: Place the cooled macaroni in a large mixing bowl ready for combining with the dressing and other ingredients.
- Prepare Dressing: In a separate small bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
- Mix Dressing: Whisk the dressing ingredients thoroughly until smooth and fully integrated.
- Coat Macaroni: Pour the prepared dressing over the macaroni in the large bowl.
- Toss to Combine: Gently toss the macaroni with the dressing to ensure every piece is evenly coated.
- Add Vegetables: Add diced celery, red bell pepper, and finely chopped red onion to the macaroni mixture.
- Mix Vegetables: Stir everything together so the vegetables are evenly spread throughout the pasta.
- Incorporate Eggs: Carefully fold in the chopped hard-boiled eggs, taking care not to break them up too much.
- Add Parsley: Sprinkle chopped fresh parsley over the salad and stir it in to mix well.
- Adjust Seasoning: Taste the salad and add more salt or pepper if needed to suit your preference.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld together.
- Serve: Serve the macaroni salad chilled and enjoy as a perfect side dish at gatherings or meals.
Notes
- You can substitute mayonnaise with a lighter version or Greek yogurt for a healthier twist.
- For added crunch and flavor, consider adding chopped pickles or a dash of celery seed.
- Make sure to rinse the macaroni with cold water thoroughly to prevent it from sticking together.
- This salad tastes even better if allowed to rest overnight for the flavors to fully develop.
- Adjust vegetables according to seasonal availability or personal taste preferences.
