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The Best Macaroni Salad

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A vibrant and flavor-packed macaroni salad that brings nostalgia and comfort to summer gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, grated
  • 1/2 cup red onion, chopped
  • 3 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook the macaroni: Start by bringing a large pot of salted water to a rolling boil. Add in your elbow macaroni and cook according to the package directions until al dente—about 7-8 minutes. Don’t forget to stir occasionally! Once cooked, drain the pasta and rinse it under cool water to stop the cooking process.
  2. Prep the veggies: While your pasta is cooking, chop your celery, bell peppers, carrots, and red onion, and set them aside in a large mixing bowl. Give each veggie a little spritz of lemon juice to keep them fresh!
  3. Make the dressing: In a separate mixing bowl, combine the mayonnaise, apple cider vinegar, and Dijon mustard. Whisk these delightful ingredients together until well blended and creamy. Season with a sprinkle of salt and pepper to taste!
  4. Combine it all: Once your macaroni has cooled, add it directly to the large bowl of chopped veggies. Pour your dressing over the mixture and gently fold everything together until well combined.
  5. Chill and serve: Cover your bowl with plastic wrap or a tight lid, and refrigerate for at least an hour before serving. This allows all the flavors to meld together beautifully.

Notes

For a lighter version, substitute half of the mayonnaise with Greek yogurt. Experiment with different veggies and proteins for personalized variations.

Nutrition

Keywords: macaroni salad, summer recipes, picnic food, side dish, easy recipes

Find it online: https://feastora.com/best-macaroni-salad/