Classic Macaroni Salad: Your New Go-To Summer Side Dish
Classic Macaroni Salad is a crowd-pleaser, perfect for summer gatherings with its balance of creamy dressing and fresh vegetables.
Equipment
- - Large pot
- - Mixing bowl
- refrigerator
Ingredients
For the Pasta
- 3 cups uncooked elbow macaroni for the perfect al dente base
For the Veggies
- 1/2 medium red onion finely diced for mild sweetness
- 1 rib celery finely diced for crunch
- 1/2 green bell pepper finely diced for fresh flavor
For the Dressing
- 1 cup mayonnaise provides a creamy base
- 1 tablespoon yellow mustard adds a tangy kick
- 3 tablespoons white vinegar for zesty brightness
- 1/2 teaspoon black pepper for gentle warmth
- 2 teaspoons white sugar to mellow out acidity
- 1 teaspoon salt to enhance flavors
- 1/2 teaspoon granulated garlic for savory depth
- 1/2 teaspoon onion powder for additional flavor
Instructions
Preparation Steps
- Boil 3 cups of uncooked elbow macaroni in salted water according to the package directions. Once cooked, drain and rinse under cool water until the pasta is completely cooled.
- In a separate bowl, combine 1 cup of mayonnaise with 1 tablespoon of yellow mustard, 3 tablespoons of white vinegar, 1/2 teaspoon of black pepper, 2 teaspoons of white sugar, 1 teaspoon of salt, 1/2 teaspoon of granulated garlic, and 1/2 teaspoon of onion powder. Mix until smooth, then fold in the finely diced onion, celery, and green bell pepper.
- In a large mixing bowl, combine the cooled macaroni and about half of the dressing. Toss gently to coat the pasta evenly, then cover the bowl and refrigerate along with the remaining dressing for at least 2 hours to meld the flavors.
- When ready to serve, add the remaining dressing to the pasta and toss again. Taste and add additional salt and pepper if desired.
Notes
This salad is great for meal prep! Just prepare it a day or two in advance and let the flavors meld in the fridge before serving.