Classic Macaroni Salad

Classic Macaroni Salad

Tender elbow macaroni tossed in a creamy, tangy dressing with crisp vegetables.

Total 2 hr 20 min Makes 8 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This picnic staple pairs cooled pasta with mayonnaise, mustard, and crunchy bites of celery and bell pepper for a cool, tangy side. A short chill lets the flavors meld, making it a dependable partner for barbecue, fried chicken, or sandwiches at any cookout.

Ingredients

  • 1 pound elbow macaroni
  • 1 1/2 cups mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 3 stalks celery, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 2 hard-boiled eggs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley, for garnish

Method

  1. Bring a 6-quart pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, about 8 to 10 minutes.

  2. Drain the macaroni and rinse under cold water until cooled completely, then drain well again.

  3. In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and sugar until smooth.

  4. Add the cooled macaroni, celery, green bell pepper, red bell pepper, red onion, and chopped eggs to the bowl.

  5. Season with salt and black pepper, then fold everything together gently until the macaroni and vegetables are evenly coated in the dressing.

  6. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill through.

  7. Stir the salad once more, adjust seasoning if needed, and garnish with chopped parsley before serving.

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Rate this recipe

★ 4.3 (1)

Classic Macaroni Salad

This picnic staple pairs cooled pasta with mayonnaise, mustard, and crunchy bites of celery and bell pepper for a cool, tangy side. A short chill lets the flavors meld, making it a dependable partner for barbecue, fried chicken, or sandwiches at any cookout.

2 hr 20 min 8 servings 380 cal

Ingredients

  • 1 pound elbow macaroni
  • 1 1/2 cups mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 3 stalks celery, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 2 hard-boiled eggs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley, for garnish

Method

  1. 1

    Bring a 6-quart pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, about 8 to 10 minutes.

  2. 2

    Drain the macaroni and rinse under cold water until cooled completely, then drain well again.

  3. 3

    In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and sugar until smooth.

  4. 4

    Add the cooled macaroni, celery, green bell pepper, red bell pepper, red onion, and chopped eggs to the bowl.

  5. 5

    Season with salt and black pepper, then fold everything together gently until the macaroni and vegetables are evenly coated in the dressing.

  6. 6

    Cover and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill through.

  7. 7

    Stir the salad once more, adjust seasoning if needed, and garnish with chopped parsley before serving.