Description
This classic American macaroni salad is a creamy, tangy side dish perfect for picnics, barbecues, and summer meals. Featuring elbow macaroni mixed with a delightful dressing of mayonnaise, mustard, and apple cider vinegar, it’s enhanced with crunchy celery, bell peppers, onions, and optional hard-boiled eggs for extra protein. Chill for an hour before serving to let the flavors meld beautifully.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons sour cream (optional, for creaminess)
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Mix-Ins
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped pickles or relish
- 2 hard-boiled eggs, chopped (optional)
Garnish
- Chopped parsley or green onions (for garnish)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream (if using), yellow mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
- Combine salad ingredients: Add the cooled macaroni, diced celery, red bell pepper, red onion, pickles or relish, and chopped hard-boiled eggs (if using) to the bowl with the dressing. Stir gently but thoroughly until all ingredients are evenly coated with the dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time allows the flavors to meld and the salad to chill for optimal taste and texture.
- Garnish and serve: Before serving, sprinkle chopped parsley or green onions on top for a fresh, vibrant finish. Serve cold as a side dish.
Notes
- For a lighter version, substitute Greek yogurt for sour cream or part of the mayonnaise to reduce fat content.
- This macaroni salad can be prepared a day ahead and stored in the refrigerator for up to 3 days to enhance the flavors.
- Make sure to rinse the pasta thoroughly with cold water to prevent it from becoming mushy and to cool it quickly.
