Classic Macaroni Salad
Creamy, tangy macaroni salad loaded with crunchy vegetables—an easy make-ahead side.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 box macaroni
- 1 cup mayonnaise
- 1/4 cup white vinegar
- 2/3 cup sugar
- 2 1/2 Tbsp Dijon mustard
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 red onion chopped
- 2 celery stalks chopped
- 1 green bell pepper chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes.
- Drain the cooked macaroni and rinse under cold water until chilled; drain well.
- In a large bowl, whisk together the mayonnaise, white vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.
- Add the chopped red onion, chopped celery, chopped green bell pepper, and the cooled macaroni to the bowl. Stir until everything is evenly coated.
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving to allow flavors to meld.
Notes
- Salt the pasta water to season the macaroni while cooking.
- Chill the pasta thoroughly to prevent the dressing from becoming thin.
- Adjust salt and pepper to taste before serving.
- This salad tastes best after resting overnight.