Macaroni Salad
This classic macaroni salad is creamy, refreshing, and loaded with crunchy vegetables. A perfect side dish for cookouts, potlucks, or family dinners—easy, affordable, and make-ahead friendly!
Ingredients
- 2 cups elbow macaroni uncooked
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon vinegar apple cider or white
- 1 teaspoon sugar optional, for balance
- ½ cup celery diced
- ½ cup red onion finely chopped
- ½ cup bell pepper red or green, diced
- ¼ cup carrots shredded
- Salt & black pepper to taste
Instructions
- Cook macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- In a large bowl, whisk mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add macaroni, celery, onion, bell pepper, and carrots. Stir gently until well coated.
- Cover and refrigerate for at least 1 hour before serving.
- Stir again before serving, adding extra mayo if needed.
Notes
For extra creaminess, mix in a spoonful of sour cream or Greek yogurt.
Adjust veggies based on what you have—peas, corn, or cucumbers also work great.
Tastes best after chilling, as flavors develop more over time.