Description
A simple and delicious macaroni salad with a creamy tangy dressing, colorful vegetables, and a refreshing crunch. Perfect for potlucks, picnics, or as a side dish for any meal.
Ingredients
Scale
Pasta
- 2 cups Elbow Macaroni (Cooked until al dente)
Dressing
- 1 cup Mayonnaise (Quality mayonnaise for dressing)
- 2 tablespoons Dijon Mustard (Adds tanginess)
- 2 tablespoons Apple Cider Vinegar (Brightens the salad)
- 1 teaspoon Salt (To taste)
- 1/2 teaspoon Black Pepper (To taste)
Vegetables
- 1 cup Bell Peppers (Diced, mix of colors)
- 1/2 cup Red Onion (Finely chopped)
- 1 cup Celery (Chopped)
- 1 cup Carrots (Grated)
- 1/2 cup Green Onions (Sliced for garnish)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 8-10 minutes until al dente. Then drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until the mixture is smooth and well combined.
- Combine Pasta and Dressing: Add the cooled macaroni to the bowl with the dressing, and mix thoroughly to coat all the pasta evenly.
- Add Vegetables: To the bowl, add the diced bell peppers, finely chopped red onion, chopped celery, grated carrots, and sliced green onions. Stir gently to combine all ingredients uniformly.
- Season the Salad: Sprinkle salt and black pepper over the salad to taste and gently mix again ensuring the seasoning is evenly distributed.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour, allowing the flavors to blend and the salad to chill.
- Serve: Before serving, stir the salad once more and garnish with additional green onions if desired for a fresh appearance and extra flavor.
Notes
- For best flavor, refrigerate the salad for several hours or overnight.
- You can customize the vegetables based on preference or seasonal availability.
- The salad can be made a day ahead and stored in an airtight container in the refrigerator.
- Use quality mayonnaise and fresh vegetables for the best taste and texture.
