Macaroni Salad
Macaroni Salad
Macaroni Salad is a beloved, creamy side dish that brings comfort and nostalgia to any summer spread. Made with tender elbow macaroni, crunchy veggies like celery and bell pepper, and a rich dressing of mayo, mustard, and a splash of vinegar, it's simple, satisfying, and always a crowd-pleaser. Whether served at a backyard BBQ, potluck, or holiday feast, this chilled pasta salad is versatile, easy to prepare ahead, and endlessly customizable with extras like boiled eggs, pickles, or cheese.
Ingredients
Equipment
Method
- Whisk mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne together in a bowl until well blended. Whisk in sugar, then stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover and refrigerate until macaroni is ready.
- Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain but do not rinse.
- Let macaroni drain in a colander for about 5 minutes, shaking out the moisture from time to time. Pour macaroni into a large bowl; toss to separate and let cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
- Pour dressing over macaroni and stir until evenly distributed. Cover and refrigerate until macaroni absorbs the dressing, at least 4 hours or overnight if possible.
- Stir salad before serving. Mix water and remaining mayonnaise into salad for a fresher look.
Nutrition
Notes
Cool, creamy, and comforting, this classic macaroni salad is a must-have at picnics, cookouts, and family gatherings.
