Classic Creamy Macaroni Salad
Description:
Macaroni salad is a cold pasta dish made with elbow macaroni, colorful vegetables, and a creamy, tangy-sweet dressing. It’s a staple at potlucks and summer gatherings, offering a refreshing and satisfying bite.
Ingredients:
For the Salad:
2 cups elbow macaroni (uncooked)
1/2 cup red bell pepper (diced)
1/2 cup celery (chopped)
1/3 cup red onion (finely chopped)
1/2 cup carrots (grated or finely chopped)
1/2 cup sweet pickles or relish (optional)
2 hard-boiled eggs (chopped, optional)
For the Dressing:
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar (adjust to taste)
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional for garnish)
Instructions:
1. Cook the macaroni:
Bring a large pot of salted water to a boil.
Add macaroni and cook until al dente (about 7–8 minutes).
Drain and rinse under cold water to stop cooking. Let it cool completely.
2. Prepare the vegetables and eggs:
While pasta cooks, dice/chop the vegetables and eggs.
Set aside in a large mixing bowl.
3. Make the dressing:
In a small bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, pepper, and optional garlic powder.
4. Combine:
Add cooled macaroni to the bowl of vegetables.
Pour dressing over and gently mix until everything is well coated.
Adjust seasoning if needed.
5. Chill:
Cover and refrigerate for at least 1–2 hours (or overnight) for best flavor.
6. Serve:
Sprinkle paprika before serving if desired.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1–2 hours (recommended)
Total Time: 25 minutes active, 1.5 hours including chilling
Nutritional Information (per serving – yields ~6 servings):
Calories: 290
Protein: 6g
Fat: 16g
Saturated Fat: 2.5g
Carbohydrates: 30g
Sugar: 5g
Fiber: 2g
Cholesterol: 45mg
Sodium: 420mg
Note: Nutrition can vary based on exact ingredients and portions used.
FAQs (Q&A):
Q: Can I make it ahead of time?
A: Yes! Macaroni salad tastes better after sitting for a few hours. It’s ideal to make it the night before.
Q: How long does it last in the fridge?
A: Up to 4–5 days in an airtight container. Always check for freshness.
Q: Can I make it vegan?
A: Absolutely. Use vegan mayo and skip the eggs.
Q: What proteins can I add?
A: Diced ham, grilled chicken, or canned tuna work great for added protein.
Q: Is it gluten-free?
A: Not by default, but you can use gluten-free pasta.
Q: Why is my salad dry after chilling?
A: Pasta absorbs moisture. You can stir in 2–3 tablespoons of mayo or a splash of milk before serving.