🥗 Classic Macaroni Salad
Macaroni Salad is a creamy, tangy pasta salad that’s a staple at picnics, barbecues, and potlucks. It’s quick to make, versatile, and loved by both kids and adults.
🥄 Ingredients (Serves 6–8)
Pasta
- 2 cups elbow macaroni
- Salt, for boiling water
Dressing
- ½ cup mayonnaise
- 2 tsp Dijon mustard or yellow mustard
- 1–2 tsp apple cider vinegar or white vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 tsp sugar for slight sweetness
Mix-ins
- 2 hard-boiled eggs, chopped
- 2 celery stalks, diced
- ½ small red onion, finely chopped
- ½ cup bell pepper, diced (optional)
- 2 tbsp chopped fresh parsley
- Optional: ¼ cup dill pickles, chopped
👩🍳 Instructions
1️⃣ Cook pasta: Boil macaroni in salted water until tender but firm (al dente). Drain and rinse under cold water to cool.
2️⃣ Prepare dressing: In a small bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and optional sugar.
3️⃣ Combine salad: In a large bowl, mix cooked macaroni with dressing. Add eggs, celery, onion, bell pepper, parsley, and pickles. Toss gently.
4️⃣ Chill: Refrigerate at least 1 hour before serving to allow flavors to meld.
5️⃣ Serve: Garnish with paprika or extra parsley if desired.
🌟 Tips for Perfect Macaroni Salad
- Pasta: Cook al dente to avoid mushy salad after chilling.
- Make ahead: Flavors develop best after a few hours in the fridge.
- Customizable: Add shredded cheese, bacon bits, or peas for variety.
- Texture: Rinse pasta under cold water to stop cooking and cool it quickly.
I can also provide:
- Southern-style macaroni salad (with extra mayo and vinegar)
- Italian macaroni salad (with Italian dressing and veggies)
- Healthy Greek-style macaroni salad (with olive oil, lemon, and feta)
Do you want the Southern-style creamy version?
