Description
Classic Macaroni Salad is a creamy, tangy, and colorful side dish made with al dente elbow macaroni, crisp diced peppers, hard-boiled eggs, and a flavorful dressing of mayonnaise, mustard, vinegar, and a touch of sugar. Perfect for picnics, barbecues, or as a refreshing complement to any meal.
Ingredients
Scale
Pasta
- 2 cups dry elbow macaroni pasta
Vegetables and Eggs
- 3 hard-boiled eggs, peeled and diced
- 1/2 cup green pepper, diced
- 1/2 cup red pepper, diced
- 1/4 cup red onion, diced
Dressing
- 1 cup mayonnaise
- 1 & 1/2 Tablespoons prepared yellow mustard
- 1 Tablespoon apple cider vinegar
- 1/4 cup white sugar
- 1 teaspoon salt
Instructions
- Cook the pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta. Transfer the pasta to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, white sugar, and salt until smooth and well combined, creating a creamy and tangy dressing.
- Combine ingredients: To the bowl with cooked pasta, add the diced hard-boiled eggs, green and red peppers, and red onion. Pour the prepared dressing over the pasta mixture and gently stir until everything is evenly coated and well mixed.
- Chill and serve: You can serve the macaroni salad immediately, or cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Keep the salad cold until ready to serve for best taste and safety.
Notes
- For best texture, do not overcook the pasta; it should be firm to the bite.
- Chilling the salad allows the flavors to marry and improves taste.
- Optional additions include chopped celery or diced pickles for extra crunch.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
