Description
Classic Creamy Macaroni Salad is a nostalgic summertime side dish combining tender elbow macaroni with a creamy, tangy dressing, crisp vegetables, and seasoning for a perfectly balanced, crowd-pleasing salad. It’s easy to prepare, versatile, and ideal for picnics, barbecues, and potlucks.
Ingredients
Units
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 2 tablespoons sweet pickle relish
- Salt, to taste
- Pepper, to taste
Vegetables & Add-ins
- 2 stalks celery, diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, peeled and chopped
- 2 tablespoons fresh parsley, finely chopped (optional)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil and cook elbow macaroni until just tender, about 7-8 minutes. Drain and rinse with cold water immediately to stop cooking and chill the pasta.
- Prepare the Hard-Boiled Eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let eggs sit covered for 10-12 minutes. Cool, peel, and chop finely.
- Chop the Vegetables: Dice celery, finely chop red onion, and if using, fresh parsley to add crunch and flavor.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, mustard, sweet pickle relish, salt, and pepper until smooth and tangy.
- Combine Everything: Add the cooked and cooled macaroni, chopped eggs, celery, onion, and parsley into the bowl with the dressing. Gently fold until the salad is evenly coated.
- Chill to Meld Flavors: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to develop and deepen flavors.
Notes
- Cook macaroni al dente to ensure it holds dressing well and avoids mushiness.
- Refrigerate long enough for flavors to meld; at least 2 hours is best.
- Season gradually and taste before adjusting salt and vinegar for perfect balance.
- Use fresh, crisp vegetables for optimal texture and flavor.
- Add dressing slowly, tossing a bit at a time to avoid sogginess.
- Leftovers should be refrigerated in an airtight container and consumed within 3 days.
- Freezing is not recommended as mayonnaise and vegetables may separate and get mushy.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg