Classic Macaroni Salad (Print-Friendly Version)
Tender pasta, crisp veggies, and creamy dressing combine for a crowd-pleasing side.
# Ingredients You'll Need:
→ Pasta and Vegetables
01 -
450 g elbow macaroni pasta
02 -
1 medium red bell pepper, finely chopped
03 -
3 celery stalks, finely chopped
04 -
1 small white or yellow onion, finely chopped
05 -
2 tablespoons sweet pickle relish
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 tablespoon garlic powder
09 -
1 tablespoon onion powder
→ Sauce
10 -
240 ml mayonnaise
11 -
2 tablespoons yellow mustard
12 -
2 tablespoons vinegar
13 -
1 tablespoon sugar
14 -
Salt, to taste
15 -
Black pepper, to taste
# How to Make It:
01 -
Cook the elbow macaroni in generously salted boiling water until al dente. Drain thoroughly and rinse under cold running water to halt further cooking.
02 -
In a large bowl, combine the cooled macaroni with finely chopped red bell pepper, celery, onion, and sweet pickle relish.
03 -
Add salt, black pepper, garlic powder, and onion powder to the pasta and vegetables. Gently mix until all ingredients are evenly incorporated.
04 -
In a separate bowl, whisk together mayonnaise, yellow mustard, vinegar, and sugar. Lightly season with salt and pepper.
05 -
Pour the prepared dressing over the macaroni mixture. Fold gently until everything is thoroughly coated with the sauce.
06 -
Cover the bowl and refrigerate the macaroni salad for at least 2 hours or overnight to allow the flavours to develop and the salad to chill.
07 -
Prior to serving, give the salad a final stir and adjust seasoning if needed. Serve chilled.
# Extra Information:
01 -
If the pasta absorbs too much dressing while chilling, prepare an additional batch of sauce and fold it in before serving for extra creaminess.