Description
This Classic Macaroni Salad is a creamy, tangy, and crunchy side dish perfect for picnics, barbecues, and potlucks. The tender elbow macaroni is combined with finely diced vegetables and a flavorful dressing made from mayonnaise, mustard, vinegar, and spices, then chilled to meld flavors beautifully.
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 in salted boiling water according to the package directions until al dente. Drain the pasta and rinse under cool running water to stop cooking and cool it down.
- Prepare the dressing and veggies: In a separate bowl, combine mayonnaise, yellow mustard, white vinegar, black pepper, sugar, salt, granulated garlic, and onion powder. Stir well to mix. Add the finely diced red onion, celery, and green bell pepper to the dressing and mix thoroughly.
- Combine pasta and dressing: Place the cooled macaroni in a large bowl. Add about half of the prepared dressing mixture to the pasta and toss well to coat evenly. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld and the salad to chill.
- Finish and serve: Before serving, add the remaining dressing to the pasta salad and toss to coat thoroughly. Taste and adjust seasoning with additional salt and black pepper if desired. Serve chilled.
Notes
- Make sure to rinse the pasta after cooking to prevent it from becoming mushy and to cool it for the salad.
- Chilling the salad for a minimum of 2 hours allows the flavors to develop fully.
- For crunchier salad, add chopped pickles or hard-boiled eggs if desired.
- This salad can be made a day in advance and stored covered in the refrigerator.
- Use mayonnaise of your choice, but classic Duke’s mayo is recommended for authentic flavor.
