This creamy and flavorful macaroni salad is a perfect side dish for any gathering or barbecue. It’s packed with a delicious blend of crunchy vegetables and a tangy dressing, making it a crowd-pleaser for all occasions!
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded carrots
- 1/4 cup pickles, diced (optional)
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the macaroni: Boil the elbow macaroni in salted water according to the package instructions until tender. Drain and rinse with cold water to cool. Set aside.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
- Combine salad ingredients: Add the cooled macaroni, celery, bell pepper, red onion, shredded carrots, and diced pickles (if using) into the bowl with the dressing. Gently toss to combine.
- Add eggs (optional): If you’re using hard-boiled eggs, gently fold them into the salad.
- Chill and serve: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, garnish with fresh parsley.
Enjoy your delicious macaroni salad!