Macaroni salad is a timeless classic that combines tender elbow macaroni with a creamy, tangy dressing, and fresh vegetables. It’s the perfect side dish for picnics, barbecues, or any casual gathering. This recipe delivers a flavorful, satisfying salad that’s as easy to make as it is delicious. With a balance of creamy, crunchy, and savory elements, it’s a crowd-pleaser everyone will love.
Ingredients:
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup sweet relish (optional)
- 2 hard-boiled eggs, chopped
- 1/2 tsp smoked paprika (for garnish)
- Fresh parsley for garnish (optional)
Instructions:
- Cook the macaroni: In a large pot of salted water, cook the elbow macaroni according to the package directions, until al dente. Drain and rinse under cold water to cool. Set aside to fully drain and cool.
- Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- Combine the ingredients: Add the cooled macaroni, celery, red bell pepper, red onion, and sweet relish (if using) into the bowl with the dressing. Stir gently to combine.
- Add the eggs: Gently fold in the chopped hard-boiled eggs. Be careful not to break them too much.
- Chill: Cover the salad with plastic wrap and refrigerate for at least 1 hour, or until ready to serve. This allows the flavors to meld together.
- Garnish and serve: Before serving, sprinkle the macaroni salad with smoked paprika and garnish with fresh parsley if desired. Enjoy!