Classic Macaroni Salad Recipe
Ingredients:
2 cups elbow macaroni (uncooked)
½ cup mayonnaise
1 tablespoon Dijon mustard (optional for extra tang)
2 tablespoons apple cider vinegar
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
2 hard-boiled eggs (chopped)
½ cup celery (diced)
½ cup red onion (finely chopped)
½ cup bell pepper (diced; red, green, or a mix)
½ cup carrots (shredded or diced)
¼ cup sweet pickles or relish (optional)
Paprika (for garnish, optional)
Chopped fresh parsley (for garnish, optional)
Instructions:
Cook the macaroni:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and rinse under cold water to cool down. Set aside.
Prepare the dressing:
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard (if using), apple cider vinegar, sugar, salt, and black pepper. Adjust seasoning to taste.
Mix in the vegetables and eggs:
Add the celery, red onion, bell pepper, carrots, and pickles (or relish) to the dressing. Gently fold in the chopped hard-boiled eggs.
Combine the pasta and dressing:
Add the cooled macaroni to the bowl and gently stir everything together until the pasta is fully coated with the dressing.
Chill:
Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. You can also make it the night before for even better flavor.
Serve:
Before serving, give the salad a quick stir. Garnish with a sprinkle of paprika and some fresh parsley if desired.