Easy Macaroni Salad Recipe
A classic, creamy macaroni salad that's perfect for BBQs, potlucks, and family cookouts. This dish combines tender pasta, crunchy veggies, and a tangy dressing for a comforting side that's even better after chilling.
Ingredients
Main Ingredients
- 2 cups Elbow macaroni The classic shape that holds onto dressing.
- 1 cup Mayonnaise The creamy base for the dressing.
- 1 tablespoon Mustard Adds tanginess to the dressing.
- 1 tablespoon Vinegar or pickle juice Brightens the flavor.
- 1 teaspoon Sugar Balances the tangy flavor.
- 1 teaspoon Salt Adjust to taste after chilling.
- 1/2 teaspoon Black pepper Adjust to taste after chilling.
Vegetables and Optional Add-ins
- 1 cup Celery, diced Adds crunch to the salad.
- 1/2 cup Onion, diced Use red for sweetness or yellow for stronger bite.
- 1/2 cup Bell pepper, diced Adds color and sweetness.
- 2 large Hard-boiled eggs, chopped Optional, for extra creaminess.
- 1 teaspoon Paprika Optional finishing touch.
- 1/4 cup Dill pickles or relish Optional, for an old-school deli vibe.
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Instructions
Preparation
- Cook the macaroni until just tender, not mushy. Drain, then rinse with cool water to stop the cooking. Let it drain well.
- In a bowl, whisk together mayonnaise, mustard, vinegar (or pickle juice), sugar, salt, and pepper. Taste and adjust seasonings.
Mixing
- Dice celery, onion, and bell pepper into small pieces. Add them to the bowl with the cooled pasta.
- Pour the dressing over the pasta and veggies, then gently fold until everything is coated. If adding eggs or pickles/relish, fold them in at the end.
Chilling
- Cover and refrigerate for at least a few hours to let the flavors meld. Taste before serving and adjust seasoning if necessary.
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Note
Store in an airtight container for up to 4 days. It's best served chilled and can be refreshed with additional mayo if it looks dry after storage.