Here’s a classic, creamy Macaroni Salad—perfect as a side for picnics, BBQs, or just comfort food 🥗
Classic Macaroni Salad
Serves: 4–6 | Prep: 15 min | Chill: 1–2 hours
Ingredients
- 2 cups elbow macaroni (uncooked)
- ½ cup mayonnaise (or more to taste)
- 1–2 tsp Dijon mustard (optional, for tang)
- 2 hard-boiled eggs, chopped (optional)
- 1 celery stalk, finely diced
- ½ small red onion, finely diced
- ½ cup bell pepper, diced (optional)
- ½ cup shredded carrot (optional)
- 2–3 tsp apple cider vinegar or lemon juice
- Salt & black pepper to taste
- Optional garnish: chopped parsley or paprika
Instructions
- Cook pasta:
- Boil macaroni in salted water until just tender (al dente).
- Drain and rinse under cold water to cool and stop cooking.
- Prepare dressing:
- In a large bowl, mix mayonnaise, mustard, vinegar or lemon juice, salt, and pepper.
- Combine ingredients:
- Add cooled macaroni, chopped eggs, celery, onion, bell pepper, and carrot to the bowl.
- Toss gently to coat evenly.
- Chill:
- Refrigerate at least 1 hour before serving to allow flavors to meld.
- Serve & garnish:
- Sprinkle with parsley or paprika for color and a little extra flavor.
Tips & Variations
- Creamier: Add extra mayo or a splash of sour cream.
- Tangy: Mix in a teaspoon of pickle juice or Dijon mustard.
- Crunchy: Add diced cucumber, radish, or green onions.
- Protein boost: Add diced ham, shredded chicken, or canned tuna.
If you like, I can give you a Southern-style macaroni salad version that’s extra creamy and sweet—super popular for BBQs.
Do you want me to do that?
