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.
Nutrition
Calories: 310kcal
Tried this recipe?Let us know how it was!