Classic Macaroni Salad
Creamy, tangy, and packed with crunchy veggies, this macaroni salad is a must-have for picnics, BBQs, or any casual gathering.
Ingredients
- 2 cups elbow macaroni cooked and cooled
- 1/2 cup mayonnaise
- 2 tablespoons vinegar or fresh lemon juice
- 1 tablespoon mustard yellow or Dijon
- 1 teaspoon sugar optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped parsley or green onion for garnish
Instructions
- Cook your macaroni like a pro:
- Follow the package instructions to boil the pasta. Cook until al dente, then drain and rinse under cold water. This keeps the macaroni firm and stops the cooking process.
- Whisk up the dressing:
- In a large bowl, combine mayonnaise, vinegar or lemon juice, mustard, sugar (if using), salt, and pepper. Whisk until smooth and creamy.
- Combine for the magic:
- Toss the cooled macaroni, celery, bell pepper, and onion into the dressing. Mix until everything is evenly coated.
- Chill out:
- Cover the salad and let it chill in the fridge for at least 1 hour. This gives the flavors time to blend beautifully.
- Serve with a flourish:
- Garnish with parsley or green onion for a fresh, colorful touch. Serve cold and enjoy!
Notes
- Prevent sogginess: Always rinse the pasta with cold water and let it drain thoroughly before mixing.
- Customizable: Feel free to adjust the mustard and vinegar to suit your taste—add more for extra tang!