Description
This creamy, flavorful macaroni salad is the perfect side dish for BBQs, picnics, and potlucks! Made with tender pasta, crisp veggies, and a tangy dressing, it’s a crowd-pleaser every time.
Ingredients
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- 2 cups elbow macaroni, cooked and cooled
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup sweet pickle relish (optional)
- 2 hard-boiled eggs, chopped (optional)
- 1/4 cup shredded carrots (optional)
Instructions
- Cook the Pasta – Boil macaroni according to package instructions. Drain and rinse under cold water to cool.
- Make the Dressing – In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, sugar, salt, and black pepper.
- Mix Everything – Add the cooled macaroni, celery, bell pepper, onion, pickle relish, eggs, and carrots to the bowl. Toss until well coated.
- Chill & Serve – Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
- For a Lighter Version – Use Greek yogurt instead of mayonnaise.
- Make It Ahead – This salad tastes even better the next day!
- Add Protein – Mix in diced ham, shredded chicken, or tuna for a heartier dish.
Nutrition
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg