Best Macaroni Salad
This creamy, crunchy, and utterly satisfying macaroni salad combines tender pasta with fresh vegetables and a delicious dressing, making it a perfect dish for any gathering.
Ingredients
Pasta
- 1 pound elbow macaroni The foundation of the salad; holds dressing beautifully.
Dressing
- 1 cup mayonnaise Brings the salad together creamily.
- 2 tablespoons apple cider vinegar Adds tanginess to the dressing.
- 1 tablespoon Dijon mustard Enhances the overall flavor.
Vegetables
- 1 cup celery, chopped Adds crunch and freshness.
- 1 cup bell pepper, diced Provides color and sweetness.
- 1 small red onion, finely chopped Adds a mild bite to the salad.
Proteins
- 4 hard-boiled eggs, chopped Contributes richness and protein.
Seasoning
- Salt and pepper to taste Adjust to personal preference.
Instructions
Cooking the Pasta
- Cook the elbow macaroni according to package instructions, in salted boiling water for about 8 to 10 minutes until al dente. Drain and rinse under cold water.
Preparing Ingredients
- Chop celery, bell pepper, and red onion; peel and chop hard-boiled eggs into bite-sized pieces.
Making the Dressing
- In a bowl, mix mayonnaise, apple cider vinegar, and Dijon mustard. Whisk until smooth.
Assembling the Salad
- In a large bowl, combine cooled macaroni, vegetables, and eggs. Pour dressing over and gently mix. Season with salt and pepper.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For a creamier salad, consider adjusting the amount of mayonnaise or adding sour cream. Also, add herbs or pickles for extra flavor and crunch.