Description

This classic macaroni salad is creamy, tangy, and packed with crisp vegetables and chopped eggs. It’s the perfect side dish for picnics, barbecues, or a refreshing summer meal. The combination of mayonnaise with apple cider vinegar and Dijon mustard creates a flavorful dressing that coats tender elbow macaroni and crunchy veggies perfectly. Chill for at least an hour to meld the flavors and enjoy a cool, satisfying salad.

Ingredients

Scale

Pasta

2 cups elbow macaroni (uncooked)

Dressing

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad Mix-Ins

1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup chopped dill pickles or relish
2 hard-boiled eggs, chopped
1 tablespoon chopped fresh parsley (optional)

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Instructions

Cook the macaroni: Boil the elbow macaroni according to the package instructions until it is al dente. Once cooked, drain the pasta and rinse it under cold water to cool completely and stop the cooking process.
Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until the dressing is smooth and well combined.
Combine pasta and dressing: Add the cooled macaroni to the dressing and toss thoroughly to ensure all the pasta is evenly coated with the flavorful mixture.
Add the vegetables and eggs: Stir in finely chopped red bell pepper, celery, red onion, chopped dill pickles or relish, and chopped hard-boiled eggs. Mix well until all ingredients are evenly distributed throughout the salad.
Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling time allows the flavors to develop and meld beautifully.
Garnish and serve: Before serving, optionally garnish the macaroni salad with chopped fresh parsley for a pop of color and freshness.

Notes

For a creamier texture, add a few tablespoons of milk or more mayonnaise before serving.
This salad can be made a day ahead and stored in the refrigerator to deepen flavors.
Feel free to swap dill pickles for sweet relish if you prefer a sweeter flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American