Description
Classic American macaroni salad featuring tender elbow macaroni tossed in a creamy, tangy dressing with crisp vegetables, dill pickles, and optional hard-boiled eggs. Perfect as a refreshing side dish for picnics, barbecues, and summer gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Mix-ins
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup finely diced red onion
- ¼ cup chopped dill pickles or relish
- 2 hard-boiled eggs, chopped (optional)
- Chopped parsley for garnish (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the macaroni and rinse thoroughly under cold water to stop the cooking process and cool the pasta completely.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
- Combine ingredients: Add the cooled macaroni to the dressing in the bowl. Then fold in the diced celery, red bell pepper, red onion, chopped dill pickles or relish, and chopped hard-boiled eggs if using. Toss gently 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 chilling period allows the flavors to meld and the salad to develop its classic taste.
- Garnish and serve: Before serving, sprinkle chopped fresh parsley over the salad for a bright, fresh garnish, if desired. Serve chilled and enjoy as a flavorful side dish.
Notes
- For extra flavor, add a dash of paprika or a spoonful of sour cream to the dressing.
- This salad can be made a day in advance and stored in the refrigerator for up to 3 days.
