Description

This Small Macaroni Salad is a quick, tasty, and refreshing side dish perfect for light lunches or summer gatherings. Featuring tender elbow macaroni tossed with a creamy dressing of mayonnaise, tangy apple cider vinegar, and Dijon mustard, complemented by crisp celery, vibrant red bell pepper, and sharp red onion, this salad offers a delightful mix of textures and flavors, ready in just 20 minutes plus chilling time.

Ingredients

Main Ingredients

1 cup elbow macaroni
1/4 cup mayonnaise
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 cup celery, finely chopped
1/4 cup red bell pepper, diced
2 tbsp red onion, finely chopped
Salt and pepper, to taste

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Instructions

Cook Macaroni: Cook the elbow macaroni according to package instructions until it reaches al dente texture, meaning it is tender but still firm to the bite. Once cooked, drain the macaroni and rinse thoroughly with cold water to stop the cooking process and cool the pasta for the salad.
Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until the mixture is smooth and well combined, forming a creamy and tangy dressing base.
Combine Ingredients: Add the cooled macaroni, finely chopped celery, diced red bell pepper, and finely chopped red onion into the bowl with the dressing, ensuring all components are ready for mixing.
Toss Salad: Gently toss all the ingredients together in the bowl until the macaroni and vegetables are evenly coated with the dressing, creating a cohesive salad.
Season: Season the mixture with salt and pepper to taste, enhancing the flavors according to your preference.
Chill: Cover the salad and refrigerate it for at least 30 minutes before serving to allow the flavors to meld and the salad to chill thoroughly, resulting in the best flavor and texture.

Notes

For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo.
Adding chopped hard-boiled eggs or diced grilled chicken can increase protein content.
Make sure to rinse the macaroni with cold water thoroughly to prevent it from becoming mushy and to cool it promptly.
This salad tastes even better when left to chill overnight.
Adjust the amount of apple cider vinegar or Dijon mustard according to your taste preference for tanginess.
Use gluten-free macaroni to make this salad suitable for gluten intolerant diets.