Macaroni Salad Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.96 out of 5 stars
(114)
Ingredients
6 servings
- 2 cups elbow macaroni, uncooked
- 1 cup red bell peppers, diced
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- 2 large hard-boiled eggs
- 1 Tbsp chopped parsley, optional for garnish
- 1/2 cup mayonnaise
- 3 tbsp apple cider vinegar
- 3 tbsp sweet relish
- 3 tsp yellow mustard
- 1 tsp ground black pepper
- 1 tsp salt, adjust to taste
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Preparation
Step 1
Cook the elbow macaroni in salted water according to the package instructions until it is aldente – it should be tender but firm to the bite. Drain and rinse the pasta under cold water to stop the cooking process and set it aside.
Step 2
In a separate bowl, combine all the dressing ingredients together and whisk until smooth and creamy.
Step 3
Place the macaroni into a large bowl. Add the diced bell peppers, red onion, celery, eggs, and any other desired mix-ins.
Step 4
Pour in the dressing and stir to combine. Garnish with parsley if desired and serve right away or cover and refrigerate until ready to serve.
Step 5
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Chef's notes
Veggies – Add or replace any of the veggies with cherry tomatoes, cucumber, peas, grated carrots, boiled corn kernels, or black olives.
Protein – swap out the eggs with baked chicken breast, cooked shrimp, diced baked ham, or diced roast turkey
Cheese – add diced cheddar, mozzarella, feta, parmesan, Colby jack, or gouda cheese.
Pickles – try adding some diced dill pickles for a bit of tanginess. Sun-dried tomatoes also add a nice tang.
