Simple Macaroni Salad Recipe
A classic, creamy macaroni salad with crunchy vegetables and a tangy dill pickle bite.
Equipment
- Large Pot
- Colander
- large bowl with lid
- Small Bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1/2 lb elbow macaroni
- 3/4 cup carrot diced
- 3/4 cup celery diced
- 1/2 cup red onion diced (or yellow onion)
- 1/3 cup dill pickle diced
- 1/2 cup real mayonnaise heaping 1/2 cup
- 2 tablespoons white vinegar
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of water to a boil and salt it generously.
- Add the elbow macaroni and cook 7–10 minutes until al dente, then drain in a colander.
- Rinse the drained pasta under cold water until fully cooled and set aside to drain.
- Place the cooled pasta, diced carrots, diced celery, diced red onion, and diced dill pickle into a large bowl with a lid.
- In a small bowl, whisk together the mayonnaise, white vinegar, dried basil, dried oregano, salt, and black pepper until smooth.
- Pour the mayonnaise mixture over the pasta and vegetables and stir until everything is evenly coated. If needed, add a splash of water or a little more mayonnaise to reach desired creaminess.
- Taste and adjust seasoning as desired, then refrigerate until chilled before serving.
Notes
- Make ahead and chill for best flavor.
- Adjust mayonnaise to preferred creaminess.
- Use yellow onion if you prefer a milder taste.
- Dice ingredients uniformly for best texture.