Description

Summertime Macaroni Salad is a refreshing and creamy side dish made with tender pasta, crisp vegetables, and a tangy dressing—perfect for barbecues, picnics, and potlucks.

Ingredients

2 cups elbow macaroni, uncooked
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp sugar
Salt and pepper, to taste
1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/4 cup diced dill pickles or sweet relish
2 hard-boiled eggs, chopped (optional)
Chopped parsley or dill, for garnish

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Instructions

Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let cool completely.
In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
Add cooled pasta, celery, bell pepper, onion, pickles (or relish), and eggs (if using). Mix until well combined.
Taste and adjust seasoning as needed.
Cover and chill in the refrigerator for at least 1 hour before serving. Garnish with fresh herbs if desired.

Notes

Make it lighter by using Greek yogurt in place of half the mayo.
Customize with chopped ham, peas, or shredded cheese.
Best made a few hours ahead to allow flavors to meld.