Description
This Classic Macaroni Salad is a timeless side dish that’s creamy, tangy, and full of flavor! Packed with tender macaroni, crisp veggies, and a luscious dressing, it’s perfect for picnics, BBQs, or as a make-ahead lunch. It’s comfort food at its finest and pairs beautifully with grilled meats or sandwiches.
Ingredients
Units
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- For the Salad:
- 2 cups elbow macaroni, uncooked
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup shredded carrots
- 1/4 cup chopped parsley
- 1/3 cup dill pickle relish (optional)
- For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta:
- Boil macaroni in salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables:
- While the pasta cools, dice the celery, red bell pepper, red onion, and carrots.
- Make the Dressing:
- In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Combine the Salad:
- Add the cooked and cooled macaroni, prepared vegetables, and parsley to the bowl with the dressing. Toss until everything is evenly coated.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve cold, garnished with extra parsley if desired.
Notes
- Add chopped hard-boiled eggs for extra protein and richness.
- Substitute Greek yogurt for half the mayonnaise for a lighter version.
- This salad can be made up to a day in advance; just give it a stir before serving.
Nutrition
- Serving Size: ~1 cup
- Calories: ~320
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg