Creamy Macaroni Salad
This classic creamy macaroni salad is a nostalgic, delicious, and flexible recipe that’s perfect for summer cookouts and potlucks. It's full of tangy, sweet, and crunchy elements that everyone will love.
Ingredients
Pasta
- 2 cups elbow macaroni Cook according to package instructions.
Dressing
- 1/2 cup mayonnaise Feel free to use light mayo or Greek yogurt for variation.
- 1 tablespoon Dijon mustard Provides tanginess.
- 1 tablespoon apple cider vinegar Brightens the flavor.
- 1/4 cup sugar Optional but adds sweetness to mimic deli style.
Vegetables
- 1/2 cup chopped celery Adds crunch.
- 1/2 cup chopped red bell pepper Adds color and sweetness.
- 1/4 cup chopped red onion Alternatively, use green onion or soak in cold water to soften flavors.
Seasoning
- to taste Salt and pepper Season according to preference.
Instructions
Preparation of Pasta
- Cook the elbow macaroni according to package instructions until just past al dente. Drain and rinse under cold water.
Making the Dressing
- In a large bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Whisk until smooth and glossy.
Combine Pasta and Dressing
- Add the cooked macaroni to the dressing and stir gently to combine.
Add Vegetables
- Fold in the celery, red bell pepper, and red onion until evenly mixed.
Seasoning and Chilling
- Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
This pasta salad can be made ahead of time and often tastes better the next day. Serve cold, and if it seems thick after chilling, add 1-2 tablespoons of mayo or a splash of milk to loosen it.