Macaroni Salad
Tender elbow macaroni in a creamy, tangy mayo dressing with crisp vegetables and a hint of sweetness. Classic cookout food that gets better as it sits.
Ingredients
- 16 ozelbow macaroni
- 1 cupmayonnaise
- 2 tbspapple cider vinegar
- 1 tbspyellow mustard
- 2 tbspgranulated sugar
- ½ tspsalt(plus more for pasta water)
- ¼ tspblack pepper
- 3celery stalks(finely diced)
- ½red onion(small, finely diced)
- 1green bell pepper(finely diced)
- 3hard-boiled eggs(peeled and chopped)
- 2 tbspfresh parsley(chopped, for garnish)
Method
- 01
Bring a large pot of heavily salted water to a boil. Cook the 16 oz elbow macaroni 1–2 minutes past al dente — slightly softer pasta holds the dressing better. Drain and rinse under cold water until completely cool.
- 02
While the pasta cooks, whisk together the 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp yellow mustard, 2 tbsp granulated sugar, ½ tsp salt, and ¼ tsp black pepper in a large bowl until smooth.
- 03
Add the diced 3 celery stalks, diced 0.5 red onion, and diced 1 green bell pepper to the dressing and stir to combine.
- 04
Add the drained, cooled macaroni to the bowl and fold everything together until the pasta is evenly coated.
- 05
Gently fold in the 3 chopped hard-boiled eggs, taking care not to break them up too much.
- 06
Taste and adjust seasoning — add more salt, a splash more vinegar for tang, or a pinch more sugar to balance.
- 07
Cover and refrigerate for at least 1 hour (2 hours is better) to let the dressing absorb into the pasta and the flavors meld.
- 08
Before serving, stir well and loosen with a splash of water or a spoonful of mayo if the salad has thickened. Garnish with the 2 tbsp fresh parsley.
Adapted from public domain & community sources