Description
Creamy Macaroni Salad brings summer picnic memories to life with its classic blend of tender pasta, crisp vegetables, and zesty dressing. Cool and refreshing, this crowd-pleasing side dish will make you the star of any gathering.
Ingredients
Scale
Pasta:
- 4 cups (960 ml) elbow macaroni
Vegetables:
- 1 cup (150 g) celery, diced
- 1/2 cup (75 g) red onion, finely chopped
- 1/4 cup (40 g) green bell pepper, diced
Dressing and Seasonings:
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) dijon mustard
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped
Optional Additions:
- 2 hard-boiled eggs, chopped
- 1/4 cup (40 g) pickles, diced
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.
- Carefully add elbow macaroni to the boiling water and cook until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- Drain the pasta in a colander and immediately rinse with cold water to halt the cooking process and cool down the pasta quickly.
- While pasta cools, finely chop celery, red onion, and green bell pepper into uniform, small pieces to ensure even distribution throughout the salad.
- In a separate mixing bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, sugar, salt, and black pepper until smooth and well-combined.
- Gently fold the cooled macaroni into the dressing, ensuring each pasta piece is evenly coated.
- Incorporate diced celery, red onion, and green bell pepper into the dressed pasta, mixing thoroughly.
- Chop hard-boiled eggs and pickles into small, bite-sized pieces and fold into the salad.
- Sprinkle freshly chopped parsley over the top for added flavor and visual appeal.
- Cover and refrigerate for at least 1 hour to allow flavors to meld and salad to chill thoroughly before serving.
Notes
- Perfectly cook pasta by testing doneness with a fork, ensuring it’s tender but still has a slight bite without becoming mushy.
- Rinse macaroni with cold water immediately after cooking to stop the cooking process and prevent clumping, creating a crisp texture for the salad.
- Chop vegetables uniformly to guarantee consistent flavor and texture in every delightful bite of the macaroni salad.
- Customize the dressing by adjusting vinegar and sugar levels to balance tanginess and sweetness according to personal preference, making the recipe uniquely yours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg