Description
A quick and refreshing small macaroni salad featuring tender elbow macaroni tossed with a creamy mayonnaise-based dressing, crisp celery, sweet red bell pepper, and sharp red onion. Perfect as a light side dish or picnic classic, ready in just 20 minutes.
Ingredients
Scale
Salad Ingredients
- 1 cup elbow macaroni
- 1/4 cup celery, finely chopped
- 1/4 cup red bell pepper, diced
- 2 tbsp red onion, finely chopped
Dressing Ingredients
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth and fully combined.
- Combine Ingredients: Add the cooled macaroni, finely chopped celery, diced red bell pepper, and chopped red onion to the bowl with the dressing.
- Toss Salad: Gently toss all ingredients together until the macaroni and vegetables are evenly coated with the dressing.
- Season: Add salt and pepper to taste, mixing well to ensure even seasoning.
- Chill: Place the macaroni salad in the refrigerator and chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a tangier salad, add an extra teaspoon of apple cider vinegar.
- Feel free to add chopped hard-boiled eggs or cooked bacon for extra protein and flavor.
- This salad can be prepared a day in advance for enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Ensure macaroni is fully cooled before mixing to prevent the dressing from becoming oily.
