Classic Macroni Salad
This crowd-pleasing macaroni salad is creamy, tangy, and packed with crunch. Loaded with fresh veggies and tossed in a sweet and zesty dressing, it’s the perfect side dish for barbecues, potlucks, or weekday lunches.
Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
â…” cup white sugar (adjust to taste)
¼ cup distilled white vinegar
2½ tablespoons yellow mustard
1½ teaspoons salt
½ teaspoon ground black pepper
2 stalks celery, chopped
1 large onion, chopped
1 green bell pepper, chopped
¼ cup grated carrot (optional)
2 tablespoons chopped pimentos (optional)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for about 8 minutes, or until al dente. Drain and rinse with cold water to cool the pasta completely.Make the Dressing:
In a large mixing bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and black pepper until smooth.Combine Ingredients:
Add the cooled macaroni to the bowl with the dressing. Stir in celery, onion, green bell pepper, grated carrot (if using), and pimentos (if using) until everything is evenly coated.Chill:
Cover the bowl and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to meld and the salad to firm up.Serve:
Give the salad a gentle stir before serving. Taste and adjust seasoning if needed.
- Pro Tip
Rinse your pasta thoroughly in cold water after cooking. This stops the cooking process instantly and helps prevent the salad from becoming mushy. For even better texture, toss the cooled pasta with a tablespoon of olive oil before mixing with the dressing—it keeps the noodles from sticking and adds an extra layer of flavor.
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