Description
Summer gatherings shine with this classic macaroni salad, blending crisp vegetables and creamy dressing for an irresistible side. Cool pasta, tangy mayo, and crunchy mix-ins create a perfect picnic companion you’ll crave at every outdoor meal.
Ingredients
Scale
Pasta:
- 2 cups (480 milliliters) elbow macaroni
Main Vegetables:
- 1 cup (240 milliliters) celery, finely chopped
- 1/2 cup (120 milliliters) red onion, finely chopped
- 1/2 cup (120 milliliters) green bell pepper, finely chopped
- 1/2 cup (120 milliliters) sweet pickles, chopped
Dressing and Seasonings:
- 1 cup (240 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) apple cider vinegar
- 1 teaspoon (5 milliliters) dijon mustard
- 1 tablespoon (15 milliliters) sugar
- Salt to taste
- Pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Boil elbow macaroni in salted water for 8-10 minutes until perfectly tender. Immediately drain and rinse under cold water to halt cooking process and cool rapidly.
- Whisk together creamy mayonnaise, tangy apple cider vinegar, zesty Dijon mustard, and a touch of sugar in a spacious mixing vessel until uniformly blended.
- Incorporate chilled macaroni with crisp diced celery, sharp red onion, vibrant green bell pepper, and sweet chopped pickles into the creamy dressing.
- Gently fold ingredients to ensure every pasta morsel gets evenly coated with the silky sauce, maintaining delicate texture.
- Season with sea salt and freshly cracked black pepper, tasting and adjusting flavor profile as needed for perfect balance.
- Seal container and refrigerate for minimum 60 minutes, allowing flavors to harmonize and develop deeper complexity.
- Prior to serving, thoroughly redistribute ingredients, ensuring dressing hasn’t settled. Optional: Sprinkle fresh parsley for bright visual appeal and herbal undertone.
Notes
- Chill the pasta completely before mixing to prevent a mushy texture and ensure each noodle absorbs the creamy dressing perfectly.
- Customize the crunch by swapping bell peppers with diced cucumber or adding chopped radishes for extra texture and freshness.
- Make this salad diet-friendly by using Greek yogurt instead of mayonnaise for a lighter, protein-packed version with reduced calories.
- Prepare the salad a day ahead to let flavors develop more intensely, making it an ideal make-ahead dish for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg