Description

This Classic Macaroni Salad is a creamy, tangy, and refreshing side dish perfect for picnics, barbecues, and family gatherings. Featuring tender elbow macaroni mixed with finely diced red onion, celery, and green bell pepper, all tossed in a flavorful dressing made from mayo, yellow mustard, vinegar, and a blend of spices, this salad is chilled to perfection to bring out its vibrant flavors.

Ingredients

Scale

Pasta

3 cups uncooked elbow macaroni

Vegetables

1/2 medium red onion, finely diced (about 1 cup)
1 rib celery, finely diced (about 1/3 cup)
1/2 green bell pepper, finely diced (about 1/3 cup)

Dressing

1 cup mayonnaise (such as Duke’s)
1 tablespoon yellow mustard
3 tablespoons white vinegar
1/2 teaspoon black pepper
2 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder

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Instructions

Cook macaroni: Cook the elbow macaroni according to the package directions in salted boiling water. Once cooked, drain the pasta and rinse under cool running water to stop cooking and cool it down. Set aside.
Prepare dressing and vegetables: In a medium bowl, combine mayonnaise, yellow mustard, white vinegar, black pepper, white sugar, salt, granulated garlic, and onion powder. Stir the mixture until smooth, then add the finely diced red onion, celery, and green bell pepper. Mix well to evenly distribute the vegetables in the dressing.
Toss pasta with dressing: In a large bowl, add the cooled macaroni and pour in about half of the dressing mixture. Toss thoroughly to coat all the pasta evenly. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld and the salad to chill.
Serve: Before serving, add the remaining dressing to the macaroni salad and toss again to coat. Taste and adjust seasoning by adding extra salt and pepper as desired. Serve chilled.

Notes

For best flavor, refrigerate for at least 2 hours or overnight to allow the salad to absorb the dressing.
You can add hard-boiled eggs or diced pickles for extra texture and flavor.
Use mayonnaise with a flavor profile you enjoy; Duke’s is preferred for its rich tanginess.
Adjust sugar and vinegar amounts to suit your taste preferences for sweetness and tang.
This salad keeps well in the refrigerator for up to 3 days in an airtight container.