Here’s a classic macaroni salad you can make at home—it’s creamy, tangy, and a perfect side for BBQs, picnics, or weeknight dinners. (NDTV Food)
🥗 Classic Macaroni Salad
Ingredients
- Pasta: 8–12 oz (about 2–3 cups) uncooked elbow macaroni
- Vegetables & add‑ins:
- 1 cup celery, diced
- 1 cup bell pepper, diced (mix of colors if possible)
- ¼–½ cup red onion, finely chopped
- Optional: chopped hard‑boiled eggs
- Dressing:
- 1–1¼ cups mayonnaise
- 2–3 tbsp white vinegar (or apple cider vinegar)
- 1–2 tsp Dijon or yellow mustard
- 1–2 tsp sugar (balances acidity)
- Salt & black pepper to taste
Optional add‑ins: sweet pickle relish, diced cheese, peas, or bacon. (bestfoods.com)
🥄 Instructions
- Cook pasta
- Boil macaroni in salted water until just tender.
- Drain and rinse with cold water to cool completely.
- Let drain well so the dressing doesn’t get watery. (bestfoods.com)
- Make the dressing
- In a bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
- Taste and adjust seasoning. (bestfoods.com)
- Combine
- In a large bowl, add cooled macaroni and veggies.
- Pour over dressing and toss until well coated. (NDTV Food)
- Chill
- Cover and refrigerate at least 1 hour (overnight is even better) so the flavors meld.
- Serve cold. (NDTV Food)
🍽️ Tips & Variations
Make it Southern style: add sweet pickle juice or relish for extra tang and sweetness. (Lana’s Cooking)
Brighten the flavor: add a splash of pickle juice or extra vinegar into the dressing. (Simply Recipes)
Add proteins: diced ham, rotisserie chicken, or tuna turns this into a main‑dish salad. (Lana’s Cooking)
More crunch/color: peas, carrots, cucumber, or diced cheese up the texture. (Sugar Maple Farmhouse)
📌 Serving Ideas
Great with fried chicken, grilled meats, or sandwiches. Keeps well up to 2–3 days in the fridge—just stir again before serving. (bestfoods.com)
If you want a creamy Hawaiian‑style macaroni salad or a lighter Greek yogurt version, I can share those too!
