Macaroni Salad
A creamy and flavorful macaroni salad with fresh vegetables, perfect for summer gatherings and potlucks.
Ingredients
Pasta
- 8 oz elbow macaroni
Dressing
- 1 cup mayonnaise Can substitute with dairy-free mayonnaise for a vegan option.
- 1 tablespoon vinegar
- 1 tablespoon mustard
Vegetables
- ½ cup diced celery
- ½ cup diced bell pepper
- ¼ cup diced red onion
- ½ cup sweet pickles or relish
Seasoning
- Salt and pepper To taste
Instructions
Preparation
- Cook the elbow macaroni according to package instructions using a large pot of boiling salted water. Once cooked, drain and let cool completely.
- In a large mixing bowl, combine mayonnaise, vinegar, and mustard. Stir until smooth and blended.
- Add the cooled macaroni, diced celery, bell pepper, red onion, and sweet pickles to the bowl, mixing thoroughly to coat all ingredients.
- Season with salt and pepper to taste, cover, and refrigerate for at least 1 hour.
Notes
For best texture, ensure macaroni is completely cooled before mixing with the dressing. Serve chilled and consume within 3-5 days. Avoid freezing to maintain quality.
