Description
This classic macaroni salad is a creamy, tangy, and satisfying side dish perfect for picnics, barbecues, and summer gatherings. Its blend of tender pasta, crisp vegetables, and a zesty dressing creates a comforting dish that pairs well with any meal.
Ingredients
Instructions
1. Cook the elbow macaroni in a large pot of salted boiling water until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
2. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
3. Add the cooled macaroni, celery, red bell pepper, red onion, and chopped hard-boiled eggs (if using) to the bowl.
4. Toss the ingredients gently until well combined and evenly coated with the dressing.
5. Cover and refrigerate for at least 1 hour to let the flavors meld. Stir again before serving.
6. Garnish with fresh parsley or dill, if desired.
Notes
– For a lighter version, substitute part or all of the mayonnaise with Greek yogurt.
– Adjust the seasoning to taste; a pinch of paprika or a dash of mustard can add extra flavor.
– This salad tastes even better the next day, making it a great make-ahead dish.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg