Description
A creamy and refreshing macaroni salad made with tender elbow pasta, crisp vegetables, and a tangy mayonnaise-based dressing. Perfect for picnics, barbecues, and family gatherings.
Ingredients
- 2 cups (200g) elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup carrots, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Drain well and set aside.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Add the cooked macaroni, celery, red bell pepper, red onion, and grated carrots to the bowl.
- Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with chopped parsley before serving if desired.
Notes
- For extra flavor, add chopped hard-boiled eggs or diced pickles.
- Adjust the sweetness and tanginess by adding more sugar or vinegar to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American