Here’s a classic Macaroni Salad recipe that’s creamy, tangy, and perfect for picnics, barbecues, or as a side dish with any meal!
Ingredients:
- 2 cups elbow macaroni (or any pasta shape you prefer)
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar (optional, for sweetness)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped pickles (sweet or dill, based on preference)
- 1/4 cup chopped bell pepper (red or green)
- 1/4 cup chopped carrots (optional)
- 1/4 cup hard-boiled eggs (optional, chopped)
- Fresh parsley or paprika for garnish (optional)
Directions:
1. Cook the pasta:
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions (usually around 8-10 minutes), until al dente.
- Drain and rinse the pasta under cold water to cool it down quickly. Drain again thoroughly and set aside.
2. Make the dressing:
- In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar (if using), salt, and pepper. Whisk everything together until smooth and creamy.
3. Prepare the veggies:
- Dice the celery, red onion, bell pepper, pickles, and carrots (if using). You can also chop the hard-boiled eggs if you like them in your macaroni salad.
4. Combine the salad:
- Add the cooled pasta to the bowl with the dressing. Stir in the diced veggies and chopped eggs, if using. Mix everything together gently until well-coated.
5. Chill and serve:
- Cover the macaroni salad and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.
- Garnish with fresh parsley or a sprinkle of paprika if desired.
Tips:
- Feel free to add other mix-ins like green peas, chopped olives, or even shredded cheese.
- If you prefer a tangier salad, increase the vinegar or add a little lemon juice.
This Macaroni Salad is creamy, crunchy, and full of flavor—perfect for a crowd! Enjoy!