Description
Classic Creamy American Macaroni Salad is a delightful cold pasta dish featuring tender elbow macaroni mixed in a tangy and creamy dressing made from mayonnaise, apple cider vinegar, and Dijon mustard. Fresh vegetables like celery, red bell pepper, red onion, and dill pickles add a crisp texture, while chopped hard-boiled eggs lend richness. Chilled to perfection, this salad is perfect for picnics, barbecues, or as a refreshing side dish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Vegetables & Extras
- 1/2 cup diced celery
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickle
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the macaroni: In a large pot, bring salted water to a boil. Add elbow macaroni and cook until tender, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and well combined.
- Combine pasta and dressing: Add the cooled macaroni to the dressing and gently stir to coat all pasta evenly.
- Add vegetables and eggs: Incorporate diced celery, chopped red bell pepper, chopped red onion, chopped dill pickle, and chopped hard-boiled eggs into the macaroni. Mix gently to distribute all ingredients evenly throughout the salad.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- Finish and serve: Before serving, give the salad another gentle stir and sprinkle with chopped fresh parsley for a fresh burst of color and flavor.
Notes
- For best results, use freshly chopped vegetables to maintain crispness.
- Hard-boiled eggs add a creamy texture and protein, but can be omitted for a lighter salad.
- Adjust the amount of sugar and vinegar to suit taste preferences.
- This salad can be made a day in advance and stored covered in the refrigerator.
- Stir gently before serving to maintain the salad’s texture and appearance.
