Macaroni Salad
A classic American deli-style macaroni salad with elbow macaroni, crisp vegetables, and a tangy-sweet creamy dressing. A cookout essential that only gets better after chilling.
Ingredients
- 1 lb elbow macaroni
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/2 cup dill pickles, diced
- 2/3 cup mayonnaise
- 2 tsp yellow mustard
- 2 tsp apple cider vinegar
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
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1
Cook 1 lb elbow macaroni in boiling salted water until very tender. Drain, rinse under cold water, and let cool completely.
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2
In a large bowl, whisk together 2/3 cup mayonnaise, 2 tsp yellow mustard, 2 tsp apple cider vinegar, 2 tsp granulated sugar, 1/2 tsp salt, and 1/2 tsp black pepper.
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3
Add cooled macaroni, 2 diced celery stalks, 1 diced red bell pepper, 1/2 finely diced red onion, and 1/2 cup diced dill pickles to the dressing.
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4
Toss everything until well coated.
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5
Cover and refrigerate at least 1 hour before serving. Stir in a splash of milk to loosen if too thick.