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Best Macaroni Salad

This creamy and flavorful macaroni salad is a family favorite, perfect for gatherings, barbecues, or any meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound elbow macaroni Cooked until al dente
  • 1 cup mayonnaise Use more for a creamier salad
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar Add more for tanginess
  • 1 cup celery, diced
  • 1 cup bell pepper, diced (red or green)
  • 1 cup carrots, shredded
  • 1/2 cup red onion, finely chopped
  • to taste Salt and pepper
  • 1 cup sweet peas, drained Optional

Method
 

Cooking the Pasta
  1. In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool.
Preparing the Dressing
  1. In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until well combined.
Adding the Veggies
  1. To the dressing, add the diced celery, bell pepper, shredded carrots, and red onion. Stir until all the veggies are well coated.
Combining with Pasta
  1. Add the cooled macaroni to the bowl of dressing and vegetables. Gently fold the ingredients together until everything is evenly mixed.
Tasting and Adjusting
  1. Taste the salad and adjust seasoning if needed. If you prefer a creamier salad, feel free to add more mayonnaise.
Chilling and Serving
  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

Don’t overcook the pasta; it should be al dente. This macaroni salad is even better the next day as flavors develop. Store in an airtight container in the refrigerator for 3-5 days.