Classic Creamy Macaroni Salad
A refreshing and creamy pasta salad that is a perfect side dish for any backyard barbecue or family dinner.
dailyrecipesbook.comThere is something so comforting about a cold bowl of macaroni salad on a warm day. This version hits all the right notes with a creamy dressing that is just the right balance of sweet and tangy, plus plenty of crunch from fresh vegetables.
My biggest tip for this salad is to not overcook your pasta. You want it to have just a little bit of chew so it holds its shape perfectly when you toss it with the dressing. Let it chill in the fridge for a couple of hours before serving to let all those flavors get to know each other.
Ingredients
- 16 ounces elbow macaroni
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/3 cup granulated sugar
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
Instructions
- 1
Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente.
- 2
Drain the pasta and rinse it under cold water to stop the cooking process, then set it aside to drain well.
- 3
In a large bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt, and pepper until smooth.
- 4
Add the cooked macaroni, celery, red onion, carrots, and parsley to the bowl with the dressing.
- 5
Toss everything together until the pasta is evenly coated.
- 6
Cover the bowl and refrigerate for at least two hours before serving so the flavors can blend.
๐ก Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. If the salad seems a bit dry after sitting in the fridge, feel free to stir in a tiny splash of milk or a spoonful of extra mayonnaise to bring it back to life.
Made this recipe? Let us know how it went.
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