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Macaroni Salad

This classic macaroni salad combines tender elbow macaroni with a creamy, tangy dressing and crunchy vegetables. Perfect for picnics, barbecues, and potlucks, it's quick to make and stays fresh for days.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup celery finely chopped
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup sweet pickle relish
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining pasta
  • Large mixing bowl
  • Whisk or spoon for mixing
  • Chopping knife and board

Method
 

  1. Bring a large pot of salted water to a rolling boil over high heat.
  2. Add the elbow macaroni and cook according to package instructions, about 8–10 minutes, until al dente.
  3. Drain the pasta in a colander and rinse under cold water to stop the cooking process; set aside to drain completely.
  4. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth.
  5. Stir in the chopped celery, red bell pepper, red onion, and sweet pickle relish until well combined.
  6. Add the cooled macaroni to the bowl and gently fold until the pasta is evenly coated with the dressing and vegetables.
  7. Season the salad with salt and pepper to taste, adjusting as needed.
  8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  9. Give the salad a good stir before serving and enjoy.

Notes

For extra flavor, let the salad chill for a few hours or overnight before serving.