Classic Macaroni Salad
This classic macaroni salad is the perfect side dish to any picnic or BBQ. Coated with a creamy dressing, loaded with fresh crisp veggies, this simple, easy to make recipe is sure to be a winner!
Servings: 8 cups
Equipment
Ingredients
- 8 ounces elbow macaroni noodles
- 1/4 cup red onion diced
- 3 stalks celery diced
- 1 bell pepper diced
- 3 hardboiled eggs chopped
Macaroni Salad Dressing
- 1 cup mayonnaise
- 2 tbsp vinegar
- 2 tsp dijon mustard
- 2 tsp salt
- ½ tsp pepper
- 1 tbsp sugar
- ¼ tsp garlic powder
Instructions
- Bring a medium to large size pot of water to a boil. There should be enough water that when the noodles are added they will be completely submerged in the water. Once the water is boiling add 1 and 1/2 teaspoon of salt. Stir together, then add the macaroni noodles.
- Cook for about 5 minutes or until the noodles are just past al dente. Don't overcook, they will get mushy.
- Pour the noodles into a strainer to get rid of the water, and rinse the noodles with some cold water to stop the cooking. Pat dry with paper towels.
- Add the cooked macaroni noodles to a large bowl.
- Prepare the dressing in a small bowl by combining all of the ingredients, stir together until mixed and creamy.
- Add the diced add ins to the cooked macaroni in the large bowl. Drizzle the dressing over. Stir until combined.
- Cover and place in the refrigerator and allow to chill for at least 30 minutes prior to serving.
Video
Notes
- Can be kept in a sealed container in the refrigerator for 4-5 days. As the salad keeps, it will soak up the dressing.
- If you make this ahead of time, you may need to prepare additional dressing to re-coat the pasta with prior to serving.
Nutrition
Serving: 1 | Calories: 149kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Sodium: 386mg