Ahhh yes 🥗✨ Macaroni Salad—creamy, tangy, and perfect for picnics, BBQs, or a simple side. Here’s a foolproof, classic version with a little room for flavor tweaks.
🥗 Classic Macaroni Salad
Ingredients (serves 6–8)
- 2 cups elbow macaroni
- ½ cup finely chopped celery
- ½ cup finely chopped onion (red or yellow)
- ½ cup finely chopped bell pepper (optional)
- ½ cup shredded carrot (optional, adds color & crunch)
- 1 cup mayonnaise (adjust for creaminess)
- 1–2 tsp Dijon mustard (optional, adds tang)
- 1–2 tsp apple cider vinegar or lemon juice
- 1 tsp sugar (optional, balances tang)
- Salt & black pepper to taste
- Optional: chopped hard-boiled eggs, pickles, or fresh herbs
Instructions
- Cook the pasta
- Boil macaroni in salted water until just tender (al dente).
- Drain and rinse under cold water to stop cooking. Cool completely.
- Mix the dressing
- In a large bowl, whisk together mayonnaise, mustard, vinegar/lemon juice, sugar, salt, and pepper.
- Combine
- Add cooled pasta, celery, onion, bell pepper, carrot, and optional extras.
- Gently toss until everything is coated.
- Chill
- Refrigerate at least 1 hour before serving. Flavors meld beautifully after a few hours.
- Serve
- Taste and adjust seasoning before serving.
🔥 Pro Tips
- Make-ahead: Salad tastes better the next day.
- Crunch factor: Add celery and bell pepper last-minute if you want extra crispness.
- Tangy twist: A little pickle juice or Dijon mustard amps up flavor.
- Creamy but not heavy: Adjust mayo and balance with a splash of vinegar or lemon juice.
Optional variations:
- Southern style: add chopped hard-boiled eggs and sweet pickle relish.
- Healthier: swap half the mayo for Greek yogurt.
- Loaded: shredded cheese, diced ham, or cooked bacon bits.
If you want, I can give a super creamy, restaurant-style macaroni salad or a light, tangy picnic version.
Do you want it classic creamy or bright & tangy?
