Classic Macaroni Salad
A creamy macaroni salad with crisp vegetables, tangy dressing, and fresh herbs—perfect for gatherings and picnics.
Equipment
- Large Pot
- Mixing Bowls
- Colander
- Spatula
Ingredients
Salad Base
- 3 cups elbow macaroni uncooked
- 1/2 cup celery diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely diced
- 1/4 cup carrots shredded
Dressing
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp sugar
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped
Instructions
- Cook macaroni according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooled macaroni, celery, bell pepper, onion, and carrots.
- In a separate bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth.
- Pour dressing over pasta mixture and toss gently until everything is evenly coated.
- Chill salad for at least 30 minutes before serving to allow flavors to blend. Garnish with fresh parsley.
Notes
Customize by adding diced pickles, hard-boiled eggs, or a pinch of paprika. Keeps well in the fridge for up to 3 days.
Nutrition
Calories: 280kcalCarbohydrates: 34gProtein: 6gFat: 14gSaturated Fat: 2gCholesterol: 15mgSodium: 260mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 1800IUVitamin C: 20mgCalcium: 30mgIron: 1.5mg
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