Description
A classic creamy macaroni salad packed with fresh veggies and tossed in a tangy, slightly sweet mayo dressing. Perfect for summer meals and potlucks.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced celery
- 1 cup diced red bell pepper
- ½ cup diced red onion
- ¼ cup chopped pickles (optional)
- ¼ cup chopped fresh parsley
Instructions
- Cook the macaroni according to package directions. Drain and rinse under cold water.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add cooled macaroni and stir to coat evenly.
- Stir in celery, red bell pepper, red onion, and pickles (if using).
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Top with chopped parsley and serve chilled.
Notes
- Use gluten-free pasta for a gluten-free version.
- Make it a day ahead for best flavor.
- Stir in a splash of milk or mayo if it thickens in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil + Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg