Description
A classic, creamy macaroni salad featuring tender elbow macaroni tossed with a zesty dressing of mayonnaise, mustard, and vinegar, mixed with crunchy vegetables for a perfect side dish that’s great for picnics, barbecues, or any casual 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 the Macaroni: Cook the elbow macaroni according to the package directions using salted water. Once cooked, drain thoroughly and rinse under cool water until the pasta is completely cooled to stop the cooking process and prevent it from sticking.
- Prepare the Dressing and Vegetables: In a bowl, combine mayonnaise, yellow mustard, white vinegar, black pepper, white sugar, salt, granulated garlic, and onion powder. Stir well to create a smooth, flavorful dressing. Then add the finely diced red onion, celery, and green bell pepper to the dressing and mix thoroughly.
- Toss Pasta with Dressing: Place the cooled macaroni in a large bowl and add about half of the prepared dressing mixture. Toss gently to evenly coat the pasta with the dressing. Cover the bowl and refrigerate for at least 2 hours to let the flavors meld and the salad chill.
- Finish and Serve: When you are ready to serve, add the remaining dressing to the pasta salad and toss again for an even coating. Taste and adjust the seasoning by adding additional salt and pepper if desired. Serve chilled.
Notes
- For best results, allow the salad to chill for at least two hours to let flavors develop.
- You can substitute mayonnaise with a lighter version or Greek yogurt for a healthier twist.
- Add chopped hard-boiled eggs or shredded cheese for added protein and texture variation.
- Ensure not to overcook the macaroni to maintain a firm texture in the salad.
- This salad keeps well in the refrigerator for up to 3 days.
