Best Macaroni Salad
A delightful macaroni salad that captures the essence of summer picnics with a creamy and tangy dressing, colorful vegetables, and a satisfying texture.
Ingredients
Base Ingredients
- 2 cups Elbow macaroni Cooked and cooled
- 4 tablespoons Mayonnaise Main dressing ingredient for creaminess
- 1 tablespoon Apple cider vinegar Provides tanginess
- 2 teaspoons Dijon mustard Adds depth to the dressing
- 2 large Hard-boiled eggs Halved
Vegetables
- 1 cup Celery Finely diced
- 1 cup Bell pepper Finely chopped
- 1/2 cup Red onion Finely chopped for flavor balance
Seasoning
- 1 teaspoon Salt Enhances flavors
- 1/2 teaspoon Pepper For balance in taste
Instructions
Preparation
- Bring a large pot of salted water to a rapid boil and add the elbow macaroni. Cook according to package instructions for about 8-10 minutes until al dente. Drain and rinse under cold water to cool.
- Finely chop the celery, bell pepper, and red onion, and place them into a large mixing bowl.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth. Adjust the ratio to taste for desired tanginess.
- In the bowl with the vegetables, add the cooled macaroni and halved hard-boiled eggs. Mix gently to combine.
- Pour the dressing over the macaroni mixture and fold until evenly coated. Cover and refrigerate for at least 30 minutes before serving.
Notes
Chill the salad for optimal flavor meld. Customize with proteins or herbs based on preferences. Can substitute mayonnaise for Greek yogurt for a lighter option.