Description
A classic deli-style macaroni salad that combines tender elbow macaroni with a creamy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, accented by crunchy celery, red bell pepper, red onion, dill pickles, and optional hard-boiled eggs. Perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
Pasta
- 2 cups elbow macaroni, cooked and cooled
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Add-ins
- 1/2 cup celery, finely chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined, creating a tangy and creamy base for the salad.
- Combine ingredients: Add the cooked and cooled elbow macaroni, finely chopped celery, diced red bell pepper, finely chopped red onion, chopped dill pickles, and chopped hard-boiled eggs (if using) to the dressing in the bowl.
- Toss the salad: Gently toss all the ingredients together until the macaroni and vegetables are fully coated with the dressing, ensuring an even distribution of flavors.
- Chill and meld flavors: Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill thoroughly.
Notes
- For best results, cook the elbow macaroni just until al dente to maintain a pleasant texture in the salad.
- Hard-boiled eggs are optional but add extra protein and a richer flavor.
- The salad can be made a day in advance and stored covered in the refrigerator.
- Adjust the amount of sugar or vinegar to your preference for sweetness and tanginess.
- For a lighter version, use low-fat mayonnaise or substitute with Greek yogurt.
