Description
Macaroni Salad is a classic, creamy side dish made with cooked elbow macaroni, crisp vegetables, and a tangy mayonnaise-based dressing. It’s perfect for barbecues, picnics, and potlucks.
Ingredients
Units
Scale
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped dill pickles or relish (optional)
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Add cooked macaroni, celery, bell pepper, red onion, pickles (if using), and eggs (if using) to the bowl. Toss to combine.
- Cover and chill for at least 1 hour before serving to let flavors meld.
- Garnish with fresh parsley if desired and serve cold.
Notes
- Adjust the dressing thickness by adding a splash of milk or pickle juice.
- For added crunch, stir in chopped cucumber or shredded carrot.
- Best enjoyed within 2–3 days of preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg