Description
This creamy, tangy macaroni salad is a nostalgic crowd-pleaser made with tender elbow pasta, crisp veggies, and a perfectly seasoned mayo dressing—ideal for BBQs, potlucks, and summertime meals.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup diced celery
- 3/4 cup diced red onion
- 3/4 cup diced green bell pepper
- Optional: 1/2 cup sweet pickle relish or chopped dill pickles
Instructions
- Cook macaroni according to package instructions. Drain and rinse under cold water to stop the cooking. Let cool completely.
- In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper until smooth.
- Add the cooled macaroni, celery, red onion, bell pepper, and relish (if using). Mix well until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
- Stir gently before serving and adjust seasoning if needed.
Notes
- Use red bell pepper for a sweeter flavor variation.
- Chilling helps the flavors develop—don’t skip it!
- Add chopped hard-boiled eggs for extra richness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
