Description

This Best Macaroni Salad Recipe is creamy, refreshing, and full of classic flavor. Made with tender elbow macaroni, crisp veggies, and a tangy, slightly sweet dressing, it’s the perfect side for cookouts, picnics, or weeknight dinners.

Ingredients

Scale

2 cups elbow macaroni
1 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp sugar
½ tsp salt
¼ tsp black pepper
½ cup diced celery
½ cup chopped cucumber
¼ cup red onion, thinly sliced
¼ cup shredded carrot
2 tbsp fresh parsley, chopped

Instructions

Cook the pasta: Boil macaroni in salted water according to package directions. Drain and rinse under cold water to stop cooking. Let it cool completely.
Make the dressing: In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth and creamy.
Add the veggies: Mix in celery, cucumber, onion, carrot, and parsley.
Combine: Add cooled macaroni and toss until evenly coated.
Chill: Cover and refrigerate for at least 1 hour before serving for the best flavor and texture.

Notes

Make it lighter with Greek yogurt, or stir in ham or eggs for added protein. Use tricolor pasta for a colorful twist. Add a tablespoon of milk or mayo before serving if it thickens too much.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 20g
Saturated Fat: 3.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 10mg

Keywords: macaroni salad, pasta salad, creamy salad, picnic side, summer recipe