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Macaroni Salad

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A creamy and comforting macaroni salad made with tender pasta, crunchy vegetables, and a tangy-sweet dressing. Perfect as a classic side dish for barbecues, picnics, or potlucks.

Ingredients

  • 12 oz elbow macaroni
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar or white vinegar
  • 1 tbsp sugar
  • 1 tbsp yellow mustard
  • 2 celery stalks, finely chopped
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 carrot, grated (optional)
  • 2 hard-boiled eggs, chopped (optional)
  • Salt and black pepper, to taste

Instructions

  1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper.
  3. Add the cooled macaroni to the dressing and toss to coat.
  4. Fold in celery, red bell pepper, onion, carrot, and eggs if using.
  5. Mix until well combined and evenly coated.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

  • For a lighter version, use Greek yogurt or half mayo, half yogurt.
  • Add diced pickles or relish for extra tang.
  • Swap vegetables based on preference (peas, green bell pepper, etc.).
  • Best served cold, do not reheat.

Nutrition

Find it online: https://thefamilycooking.com/macaroni-salad-2/