Classic Macaroni Salad – Creamy, Tangy, and Perfectly Balanced
Classic Macaroni Salad combines tender elbow macaroni with crisp vegetables and a creamy, tangy dressing. The salad is chilled before serving, allowing the flavors to meld together beautifully. Perfect for barbecues, picnics, potlucks, and family dinners, it pairs well with grilled meats, sandwiches, and seafood. Easy to prepare and highly customizable, this classic side dish remains a favorite for gatherings and celebrations. Its creamy texture and refreshing flavor make it a timeless crowd-pleaser.
Ingredients
For the Salad
- 2 cups elbow macaroni
- 1 cup celery, finely diced
- ½ cup red bell pepper, diced
- ½ cup carrot, grated
- ¼ cup red onion, finely chopped
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until tender. Drain and rinse under cold water.
- Dice the celery, bell pepper, onion, and grate the carrot. Chop the hard-boiled eggs if using.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and celery seed until smooth.
- Add the cooled macaroni, vegetables, and eggs to the dressing. Mix gently until everything is evenly coated.
- Add the cooled macaroni, vegetables, and eggs to the dressing. Mix gently until everything is evenly coated.
- Before serving, garnish with fresh parsley and a light sprinkle of paprika.
Notes
- Rinse pasta after cooking to stop the cooking process.
- Chilling improves the overall flavor.
- Fresh vegetables add crunch and color.
- Full-fat mayonnaise provides the creamiest texture.
- Celery seed adds classic flavor.
- Hard-boiled eggs are optional but traditional.
- Adjust seasoning after chilling.
- The salad can be prepared a day ahead