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Creamy Macaroni Salad

A rich and creamy macaroni salad that's a crowd-pleaser, perfect for summer gatherings and picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni, uncooked Make sure to cook until al dente.
  • 1 cup mayonnaise
  • 1 tablespoon mustard (yellow or Dijon)
  • 1 tablespoon apple cider vinegar
Vegetables
  • 1 cup celery, diced
  • 1 cup bell pepper, diced
  • 1 cup red onion, diced
  • to taste Salt and pepper Adjust according to preference.
  • 1 cup sweet peas or chopped hard-boiled eggs Optional ingredients.

Method
 

Preparation
  1. Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, and pepper until well combined. Adjust the seasoning as needed.
  3. Add the cooled macaroni to the dressing, followed by the diced celery, bell pepper, and red onion. If you're adding peas or eggs, mix them in at this stage as well.
Mixing
  1. Gently toss everything together until the macaroni is evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serving
  1. Once chilled, give the salad a good stir, taste it again for seasoning, and serve up a refreshing bowl of Creamy Macaroni Salad!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to a month, but texture may change upon thawing. Add more mayonnaise if the salad seems dry.