Description
This Classic Creamy American Macaroni Salad is a deliciously tangy and creamy pasta salad perfect for picnics, barbecues, or as a side dish at any meal. Featuring tender elbow macaroni tossed in a smooth dressing of mayonnaise, apple cider vinegar, Dijon mustard, and subtle seasonings, it is enhanced with crunchy celery, sweet red bell pepper, sharp red onion, tangy dill pickle, and hearty chopped hard-boiled eggs. A sprinkle of fresh parsley adds a vibrant finish to this crowd-pleasing comfort food.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Vegetables & Mix-ins
- 1/2 cup diced celery
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickle
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Macaroni: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until tender, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Make Dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and freshly ground black pepper until smooth and well combined.
- Combine Pasta and Dressing: Add the cooled macaroni to the dressing and gently stir to coat all of the pasta evenly with the creamy mixture.
- Add Vegetables and Eggs: Incorporate the diced celery, chopped red bell pepper, red onion, dill pickle, and chopped hard-boiled eggs into the macaroni mixture. Mix gently to distribute all ingredients evenly throughout the salad.
- Chill to Meld Flavors: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together.
- Garnish and Serve: Before serving, give the salad another gentle stir and sprinkle with chopped fresh parsley for a touch of color and added flavor.
Notes
- For best results, ensure the macaroni is fully cooled before mixing with the dressing to prevent it from becoming soggy.
- You can substitute white vinegar for apple cider vinegar if needed, but it will slightly change the flavor profile.
- Add more diced vegetables like cucumber or carrots for extra crunch and nutrition.
- Keep the salad refrigerated and consume within 2 days for optimal freshness and safety.
- Hard-boiled eggs can be omitted to make the salad suitable for vegetarians.
