Description
This creamy macaroni salad is a classic, easy-to-make dish perfect for picnics, barbecues, and potlucks. Featuring tender elbow macaroni tossed in a tangy and smooth dressing made with mayonnaise, vinegar, Dijon mustard, and a hint of sugar, it’s enhanced with crunchy celery for added texture. Chill before serving to develop the flavors and enjoy a refreshing, satisfying side dish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Add-ins
- 1/2 cup celery, chopped
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down completely.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and black pepper until the dressing is smooth and well combined.
- Combine: Add the cooled macaroni to the dressing mixture and toss thoroughly until every piece is evenly coated with the dressing.
- Add crunch: Fold in the chopped celery gently to incorporate some fresh crunch and texture into the salad.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld and develop before serving.
Notes
- For extra flavor, consider adding chopped red onion or diced bell pepper.
- You can substitute white vinegar with apple cider vinegar for a milder tang.
- Make sure to rinse the pasta well after cooking to prevent it from becoming mushy.
- This salad is best served chilled but can be kept in the fridge for up to 2 days.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
