Creamy Macaroni Salad
This classic creamy macaroni salad is a nostalgic family favorite packed with crisp vegetables and a tangy, rich mayonnaise dressing. It is the perfect, easy-to-make comfort food for your next summer barbecue or weekend potluck!
Ingredients
- 3 cups uncooked elbow macaroni
- 1 cup celery diced
- ½ cup carrots peeled and shredded
- ½ cup green bell pepper diced
- ¼ cup red onion diced
- 1 cup mayonnaise for the dressing
- 2 tablespoons apple cider vinegar for the dressing
- 1 tablespoon sugar for the dressing
- 2 tablespoons sweet relish for the dressing
- 1 tablespoon mustard for the dressing
- Salt and pepper to taste for the dressing
Instructions
- Boil the Pasta: In a large pot of salted boiling water, cook the macaroni according to the package instructions until perfectly tender.
- Cool the Noodles: Drain the cooked macaroni and rinse it thoroughly under cold tap water to stop the cooking process and cool the noodles completely.
- Mix the Dressing: In a bowl large enough to fit the entire salad, make the dressing. Whisk together the mayonnaise, apple cider vinegar, sugar, relish, mustard, salt, and pepper until perfectly smooth.
- Combine: Add the diced celery, shredded carrots, diced bell pepper, diced red onion, and the cooled macaroni into the large bowl with the dressing.
- Coat and Adjust: Stir everything together gently until the pasta and vegetables are well coated in the creamy dressing. Taste the salad and adjust the seasoning with extra salt and pepper as needed.
- Chill and Serve: Cover the bowl tightly and chill in the refrigerator for at least 1 hour before serving to let the flavors develop. Enjoy!
Notes
Make sure you dice your celery, bell peppers, and onions into very small, uniform pieces! This ensures you get a little bit of crunchy vegetable and a little bit of soft pasta in every single bite, rather than an overwhelming mouthful of raw onion.
Did You Make This Recipe?Let us know how it was!