Description
Classic Macaroni Salad is a creamy, tangy, and crunchy side dish perfect for picnics, barbecues, and family gatherings. This recipe features tender elbow macaroni combined with diced red onion, celery, and green bell pepper, all tossed in a zesty dressing made from mayo, mustard, vinegar, and a blend of spices.
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: Boil the elbow macaroni in salted water according to the package directions until al dente. Once cooked, drain the macaroni in a colander and rinse under cool running water to stop the cooking process and cool the pasta.
- Prepare the dressing and vegetables: In a separate bowl, whisk together the mayonnaise, yellow mustard, white vinegar, black pepper, white sugar, salt, granulated garlic, and onion powder until well combined. Add the finely diced red onion, celery, and green bell pepper to the dressing and mix thoroughly.
- Toss pasta with dressing: In a large bowl, combine the cooled macaroni with about half of the dressing mixture. Toss well to ensure the pasta is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow flavors to meld.
- Serve: When ready to serve, add the remaining dressing to the pasta salad and toss to coat thoroughly. Taste and adjust seasoning with additional salt and pepper if desired. Serve chilled.
Notes
- For best flavor, prepare the salad a few hours ahead to allow the dressing to soak into the macaroni and vegetables.
- You can substitute yellow mustard with Dijon mustard for a slightly different tang.
- Add chopped hard-boiled eggs or shredded cheese to customize your salad.
- Using Duke’s mayonnaise or a similar creamy mayo yields a richer taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
