Macaroni Salad
This classic Macaroni Salad is the ultimate potluck favorite, loaded with crisp, colorful vegetables and tossed in a creamy, tangy-sweet dressing. Perfect for summer cookouts, picnics, or casual weeknight sides, it chills beautifully as the flavors meld together into a cool, refreshing treat.
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Macaroni Salad
Ingredients:
| Ingredient | Quantity |
| Elbow macaroni | 2 cups |
| Diced celery | 1 cup |
| Diced bell pepper (red or green) | 1 cup |
| Diced red onion | 1/2 cup |
| Cherry tomatoes, halved | 1 cup |
| Frozen peas, thawed | 1 cup |
| Mayonnaise | 1 cup |
| Apple cider vinegar | 2 tablespoons |
| Dijon mustard | 2 teaspoons |
| Sugar | 1 tablespoon |
| Salt and pepper | To taste |
| Canned tuna, drained (optional) | 1 (5-ounce) can |
| Diced pickles or relish (optional) | 1/2 cup |
| Chopped fresh parsley or dill (optional) | 1/4 cup |
| Shredded carrots (optional) | 1/2 cup |
| Chopped green onions (optional) | 1/4 cup |
Step-By-Step Directions:
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Cook and cool the pasta: Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni according to package directions (8 to 10 minutes) until al dente. Drain and rinse under cold water to stop cooking and remove excess starch. Set aside in a large bowl to cool completely.
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Prep the vegetables: Chop the celery, bell pepper, and red onion, and halve the cherry tomatoes. Aim for uniform, bite-sized pieces for even distribution.
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Whisk the dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning as desired.
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Combine everything: Add the cooled macaroni, diced vegetables, and any optional add-ins (like tuna or pickles) to the large bowl. Pour the dressing over the top and gently fold until everything is evenly coated.
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Chill to set: Cover tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
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Stir and serve: Give the salad a good stir before serving to redistribute the dressing, adjusting salt and pepper if needed. Garnish with fresh herbs if desired and serve cold.
