Macaroni Salad
A cherished classic often served at family gatherings, BBQs, and potlucks, this macaroni salad features a creamy dressing combined with crunchy fresh veggies, making it both filling and refreshing.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Can substitute with penne or rotini.
- 1 cup diced celery
- 1 cup diced bell pepper Any color or chopped pickles can be used.
- 1 cup diced red onion
- 4 pieces hard-boiled eggs, chopped Substitute with tofu for a vegan option.
Dressing Ingredients
- 1 cup mayonnaise Greek yogurt or sour cream can be used as a substitute.
- 2 tablespoons apple cider vinegar White vinegar or lemon juice can work as alternatives.
- 1 tablespoon Dijon mustard
- to taste Salt and pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions. Drain and rinse with cold water to stop cooking.
- In a large bowl, combine the cooked macaroni, diced celery, bell pepper, red onion, and chopped hard-boiled eggs.
- In a separate small bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and add salt and pepper to taste.
- Pour the dressing over the macaroni mixture, and stir until everything is well combined.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld beautifully.
Notes
Don’t overcook the macaroni; it should be al dente. Using good-quality mayonnaise enhances the flavor. Try adding fresh herbs or seasonal ingredients for variations.