Description
This easy macaroni salad recipe combines tender elbow macaroni with a creamy, tangy dressing made from mayonnaise, vinegar, mustard, and sugar. Crisp vegetables like celery, bell pepper, carrot, and red onion add freshness and crunch. Perfectly chilled, this classic side dish is ideal for picnics, barbecues, or a quick and flavorful potluck addition.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Dressing
- ¾ cup mayonnaise (Miracle Whip also works, or do 50/50 mayo and Miracle Whip)
- 2 tbsp apple cider vinegar (white wine, red wine, or distilled vinegar can be used)
- 2 tbsp granulated sugar
- 1 tbsp yellow mustard (Dijon mustard can be substituted)
- 1 tsp salt
Vegetables
- 2 stalks celery, finely chopped (~½ cup)
- ¾ cup red or orange bell pepper, seeded and finely chopped
- ½ cup carrot, grated
- ½ cup red onion, finely diced
Instructions
- Cook the macaroni: Boil elbow macaroni in a large pot of salted water until al dente, about 7-8 minutes. Avoid overcooking to maintain the pasta’s firm texture. Drain the macaroni and rinse it under cold water to cool and stop the cooking process.
- Prepare the dressing: While the pasta cooks, whisk together mayonnaise, apple cider vinegar, granulated sugar, yellow mustard, and salt in a mixing bowl until smooth and fully combined, creating a tangy and creamy dressing.
- Combine ingredients and chill: In a large bowl, stir the cooled macaroni with the prepared dressing, then fold in the finely chopped celery and bell pepper, along with the grated carrot and diced red onion. Cover and refrigerate the salad for 1-2 hours before serving to enhance the flavors and serve chilled.
Notes
- Do not overcook the pasta to prevent it from becoming mushy when mixed with the dressing.
- Substitute Miracle Whip or mix it half and half with mayonnaise for a different flavor profile.
- Any type of vinegar like white wine, red wine, or distilled vinegar can replace apple cider vinegar.
- Add grated carrot and red onion for extra crunch and color.
- The salad can be made a day ahead and stored in the refrigerator, allowing flavors to meld better.
