Description
This classic macaroni salad is a creamy, tangy side dish perfect for picnics, barbecues, and casual gatherings. Made with tender elbow macaroni, crunchy vegetables, and a flavorful dressing of mayonnaise, apple cider vinegar, and Dijon mustard, it’s a refreshing and satisfying salad that’s easy to prepare and sure to please a crowd.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Add-ins
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 1/4 cup sweet pickle relish
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil Water: Bring a large pot of water to a rolling boil over high heat to prepare for cooking the macaroni.
- Add Macaroni: Add 2 cups of elbow macaroni to the boiling water to start cooking.
- Prevent Sticking: Stir occasionally while macaroni cooks to keep the pasta from sticking together.
- Cook Macaroni: Cook the macaroni until al dente, approximately 8-10 minutes, following package instructions for best texture.
- Drain and Rinse: Drain the cooked macaroni in a colander then rinse under cold water to halt cooking and cool the pasta.
- Set Aside Macaroni: Transfer the cooled macaroni to a large mixing bowl ready for the dressing and vegetables.
- Prepare Dressing: In a small bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper.
- Mix Dressing: Whisk the dressing ingredients until smooth and evenly blended.
- Add Vegetables: Add chopped celery, red onion, and bell pepper into the bowl with the macaroni.
- Combine Vegetables and Pasta: Stir vegetables gently into the macaroni to distribute them evenly without crushing.
- Add Relish: Mix in the sweet pickle relish to the macaroni and vegetables.
- Add Dressing: Pour the prepared dressing evenly over the macaroni and vegetable mixture.
- Toss Salad: Gently toss the salad until the dressing fully coats the macaroni and vegetables evenly.
- Adjust Seasoning: Taste and add extra salt or pepper as needed to balance the flavors.
- Cover: Cover the bowl with plastic wrap or a lid to prepare for chilling.
- Chill Salad: Refrigerate the macaroni salad for at least 1 hour to let flavors meld and the salad to chill.
- Garnish: Just before serving, sprinkle chopped fresh parsley over the top for freshness and color.
- Serve: Serve the macaroni salad cold as a delicious side dish.
Notes
- For best results, use elbow macaroni for its classic texture and shape in the salad.
- Rinsing the macaroni after cooking stops the cooking process and prevents clumping.
- You can customize the vegetables by adding diced carrots or hard-boiled eggs if desired.
- Make the salad a few hours ahead or the night before to enhance the flavor melding.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
