Ingredients
Scale
Pasta Base
- 2 cups elbow macaroni (cooked al dente and rinsed with cold water)
Vegetables & Add-Ins
- ½ cup diced celery (adds crunch)
- ½ cup chopped red bell pepper (for sweetness and color)
- ¼ cup finely chopped red onion (for a sharp flavor contrast)
- 1 shredded carrot (adds natural sweetness and texture)
- ¼ cup sweet pickle relish (for a slight tangy sweetness)
Dressing
- ¾ cup mayonnaise (for a rich, creamy base)
- 2 tablespoons Dijon mustard (adds tang and depth)
- 1 tablespoon apple cider vinegar (balances the creaminess with acidity)
- 1 teaspoon sugar (for a slight hint of sweetness)
- Salt & black pepper to taste
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (about 7-8 minutes). Drain and rinse with cold water to stop cooking and prevent stickiness.
- Prepare the Dressing : In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Taste and adjust seasoning if needed.
- Chop the Vegetables : Dice celery, red bell pepper, red onion, and carrots into small, even pieces. Add them to a large mixing bowl with the cooled macaroni.
- Combine Everything : Pour the prepared dressing over the macaroni and vegetables. Stir until all ingredients are evenly coated.
- Chill Before Serving : Cover and refrigerate for at least 1 hour to let the flavors meld together. Serve cold and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing, No-Bake
- Cuisine: American
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