The Best Macaroni Salad
Classic macaroni salad that brings summer memories alive with its creamy texture and crunchy veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1/2 cup chopped red onion
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the dressing by whisking together the mayonnaise, white vinegar, sugar, and Dijon mustard until smooth.
- Chop your vegetables: celery, bell pepper, red onion, and hard-boiled eggs.
- Combine the pasta with the dressing in a large bowl and fold in the chopped veggies and eggs.
- Season with salt and pepper to taste, mix gently, then cover and chill in the fridge for at least an hour before serving.
Notes
This macaroni salad can be made ahead of time, and is versatile with many ingredient substitutions.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg
Keywords: macaroni salad, summer recipe, side dish, creamy salad, picnic food