Classic Macaroni Salad
This creamy and colorful Classic Macaroni Salad is easy to prepare and perfect for gatherings, picnics, or a quick meal.
Ingredients
Pasta and Vegetables
- 16 ounces elbow macaroni Cooked according to package instructions
- 4 ribs celery, finely diced
- 1 each green bell pepper, finely diced
- 1 each red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 2 each hard boiled eggs, chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dill pickle juice
- 2 teaspoons granulated white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Cook the pasta according to the instructions on the box. Rinse the pasta in cold water and leave it to cool and drain well.
- While the pasta is draining and cooling, chop the veggies and the hard-boiled eggs.
- In a large mixing bowl, add the cooled drained pasta, veggies, and eggs. Gently stir to combine all the ingredients.
- In a smaller bowl, mix the remaining ingredients for the dressing.
- Pour the dressing over the pasta and veggies. Toss it to combine.
- Cover the salad bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour before serving.
Notes
For optimal freshness, consume the salad within 3 to 5 days. If the salad seems too dry after storing, you can add a little more mayonnaise before serving.