5-Star Macaroni Salad
This creamy and flavorful macaroni salad is the perfect side dish for BBQs, potlucks, and family meals. Loaded with crunchy vegetables and a tangy dressing, it’s an easy-to-make crowd-pleaser!
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Pasta & Dressing
- 2 cups elbow macaroni or ditalini for a twist
- 0.5 cup mayonnaise for creaminess
- 1 tbsp Dijon mustard adds a slight tang
- 1 tbsp apple cider vinegar enhances the flavor
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp sugar optional, helps balance flavors
Vegetables & Add-ins
- 0.5 cup celery finely chopped, for crunch
- 0.25 cup red onion diced
- 0.25 cup bell pepper diced (adds sweetness)
- 1 tbsp sweet relish balances the acidity
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente (about 7-8 minutes). Drain and rinse under cold water to stop cooking.
- In a bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, pepper, and sugar until smooth.
- In a large bowl, combine the celery, onion, bell pepper, and sweet relish.
- Add the cooked macaroni to the bowl and gently toss with the dressing until well coated.
- Cover and refrigerate for at least 1 hour (or overnight for best results). Serve cold and enjoy!
Notes
For extra flavor, try adding diced pickles, shredded cheese, or grilled chicken. Macaroni salad is best served chilled and can be stored in the fridge for up to 5 days.