Description
This Classic Macaroni Salad is a creamy, tangy side dish perfect for picnics, barbecues, and potlucks. Made with tender elbow macaroni, crisp vegetables, and a flavorful mayonnaise-based dressing, it offers a delightful balance of textures and fresh flavors that everyone will enjoy.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Add-ins
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 1/4 cup sweet pickle relish
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil Water: Bring a large pot of water to a boil over high heat to prepare for cooking the macaroni.
- Cook Macaroni: Add the elbow macaroni to the boiling water and stir occasionally to prevent sticking.
- Cook Until Al Dente: Continue cooking the macaroni according to the package instructions, approximately 8-10 minutes, until tender but firm.
- Drain and Cool: Drain the macaroni in a colander and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: Transfer the cooled macaroni to a large bowl. Add finely chopped celery, red onion, and bell pepper. Stir gently to combine.
- Add Relish and Dressing: Stir in the sweet pickle relish, then pour the prepared dressing over the macaroni and vegetables.
- Toss Salad: Gently toss the salad until all ingredients are evenly coated with the dressing.
- Adjust Seasoning: Taste and add additional salt or black pepper as needed to suit your preference.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish and Serve: Before serving, sprinkle chopped fresh parsley over the salad for freshness and color. Serve chilled.
Notes
- For best results, refrigerate the salad overnight to enhance flavors.
- You can substitute Dijon mustard with yellow mustard if preferred.
- Add hard-boiled eggs for extra protein if desired.
- Adjust the amount of relish to your preferred level of sweetness and tang.
- The salad keeps well refrigerated for up to 3 days.
