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Macaroni Salad

A creamy, zesty macaroni salad that combines the crunch of fresh vegetables with a tangy dressing, perfect for summer gatherings and picnics.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni Cook according to package directions
Dressing
  • 1 cup mayonnaise Use your preferred brand
  • 2 tablespoons Dijon mustard Adjust to taste for tanginess
Vegetables
  • 1 cup chopped celery Freshly chopped
  • 1 cup chopped bell pepper Can use any color
  • 1/2 cup red onion, chopped For a milder flavor, use green onions
  • 1/4 cup sweet pickle relish Optional for a sweet touch
Seasoning
  • to taste Salt and pepper Adjust according to personal preference

Method
 

Preparation
  1. Cook the elbow macaroni according to the package instructions. Drain it and let it cool completely.
  2. In a large bowl, mix the mayonnaise and Dijon mustard until blended.
  3. Add the cooled macaroni along with the chopped celery, bell pepper, red onion, and sweet pickle relish to the dressing.
  4. Fold everything together gently until well combined. Season with salt and pepper to taste.
  5. Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld.

Notes

Store leftover salad in an airtight container in the fridge for up to 3 days. For best flavor and texture, eat fresh. Optional variations include adding diced chicken, hard-boiled eggs, or chopped carrots.