Description
A classic macaroni salad that’s creamy, tangy, and packed with crunchy vegetables. Perfect for picnics, barbecues, or a simple side dish.
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/4 cup chopped dill pickles
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse with cold water. Set aside to cool.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
- Add the cooled macaroni, celery, red bell pepper, red onion, dill pickles, and chopped eggs (if using) to the bowl.
- Gently toss until everything is well coated with the dressing.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
- For a lighter version, use low-fat mayonnaise or Greek yogurt.
- Customize with additional veggies like peas or shredded carrots.
- Tastes better after chilling for a few hours.