Macaroni salad is a beloved dish that has graced picnic tables and family gatherings for generations. This creamy, flavorful salad combines tender macaroni with a colorful array of vegetables, all coated in a tangy dressing. It’s versatile enough to serve as a side dish for barbecues, potlucks, or even as a light meal on its own.
Ingredients:
- 8 oz elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup diced celery
- 1 cup diced bell peppers (red, green, or yellow)
- ½ cup diced red onion
- ½ cup frozen peas (thawed)
- 2 hard-boiled eggs (optional, chopped)
- Fresh parsley (for garnish)
Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until well combined.
- Combine Ingredients: Add the cooled macaroni, celery, bell peppers, red onion, peas, and hard-boiled eggs (if using) to the dressing. Gently fold until everything is evenly coated.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with fresh parsley and enjoy!
This macaroni salad is not only delicious but also customizable. Feel free to add your favorite ingredients, such as diced pickles, shredded cheese, or even cooked bacon for a little extra flavor. Enjoy this classic dish at your next gathering!
