Description
This Classic Macaroni Salad is a creamy, tangy, and crunchy side dish perfect for picnics, BBQs, and potlucks. Made with perfectly cooked elbow macaroni, crisp vegetables, and a flavorful homemade dressing of mayonnaise, mustard, and vinegar, it offers a nostalgic taste that complements any summer meal.
Ingredients
Scale
Pasta
- 3 cups uncooked elbow macaroni
Vegetables
- 1/2 medium red onion, finely diced (about 1 cup)
- 1 rib celery, finely diced (about 1/3 cup)
- 1/2 green bell pepper, finely diced (about 1/3 cup)
Dressing
- 1 cup mayonnaise (such as Duke’s)
- 1 tablespoon yellow mustard
- 3 tablespoons white vinegar
- 1/2 teaspoon black pepper
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
Instructions
- Cook Macaroni: Cook the elbow macaroni according to the package directions in salted boiling water. Once cooked, drain the pasta and rinse thoroughly with cool water to stop the cooking process and cool the noodles.
- Prepare Dressing: In a separate bowl, combine the mayonnaise, yellow mustard, white vinegar, black pepper, white sugar, salt, granulated garlic, and onion powder. Stir well until the dressing is smooth and fully incorporated. Add the finely diced red onion, celery, and green bell pepper to the dressing and mix thoroughly.
- Mix Pasta and Dressing: Place the cooled macaroni in a large bowl and add about half of the dressing mixture. Toss gently to coat the pasta evenly. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld and the salad to chill.
- Final Toss and Serve: Before serving, add the remaining dressing to the macaroni salad and toss to combine. Taste and adjust seasoning with additional salt and pepper as desired. Serve chilled.
Notes
- For best results, prepare the salad at least 2 hours before serving to let flavors develop.
- You can add chopped hard-boiled eggs or cooked bacon to enhance the salad if desired.
- Adjust the sugar and vinegar amounts slightly to taste for sweetness and tang.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
