Description
A classic macaroni salad recipe that is creamy, tangy, and perfect for any gathering. This timeless dish combines elbow macaroni with a flavorful dressing and fresh vegetables.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced celery
- 1 cup diced bell pepper (red or green)
- 1/2 cup diced red onion
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until well combined.
- Add the cooled macaroni, celery, bell pepper, red onion, pickle relish, and chopped hard-boiled eggs to the bowl. Gently fold the ingredients together until everything is evenly coated with the dressing.
- Taste and adjust seasoning if necessary. If you prefer a creamier salad, add more mayonnaise to your liking.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Just before serving, sprinkle with chopped parsley if desired for a fresh touch.
Notes
- For added crunch, consider mixing in some diced pickles or chopped nuts like walnuts or pecans.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version, or add diced cooked chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg