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Best Macaroni Salad

A creamy and flavorful macaroni salad with tender pasta, crunchy veggies, and a rich dressing, perfect for potlucks and summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups elbow macaroni Cooked until al dente
  • 1 cup diced celery
  • 1 cup diced bell pepper (any color)
  • 1/4 cup diced red onion
Dressing
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Optional: chopped fresh parsley for garnish

Method
 

Cooking the Macaroni
  1. In a large pot of boiling salted water, cook the elbow macaroni until al dente, according to package instructions.
  2. Drain and rinse under cold water until completely cool.
Preparing the Dressing
  1. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar.
  2. Season with salt and pepper to taste.
Mixing Ingredients
  1. Add the cooled macaroni to the dressing, followed by the diced celery, bell pepper, and red onion.
  2. Gently fold all the ingredients together until well combined.
Chilling and Serving
  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
  2. When ready to serve, garnish with chopped fresh parsley if desired.

Notes

To guarantee that your macaroni salad shines, prevent overcooking the macaroni; customize your ingredients as desired; adjust the creaminess by substituting mayo with Greek yogurt for a lighter option. Store in an airtight container for 3-5 days.