Description
A classic creamy macaroni salad featuring tender elbow macaroni tossed in a tangy and smooth dressing made with mayonnaise, vinegar, and Dijon mustard, complemented by crunchy celery for added texture. Perfect as a refreshing side dish for picnics, barbecues, or casual meals.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional
- 1/2 cup celery, chopped
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process completely.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and black pepper until the mixture is smooth and well combined.
- Combine: Add the cooled macaroni to the dressing and toss gently but thoroughly to ensure every piece is coated evenly with the creamy dressing.
- Add crunch: Fold in the chopped celery carefully to distribute the crunch throughout the salad without breaking the pasta.
- Chill: Cover the macaroni salad and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld for a better-tasting dish.
Notes
- For best results, use elbow macaroni cooked al dente to maintain texture.
- Adjust the amount of vinegar and sugar based on your preference for tanginess and sweetness.
- You can add other finely chopped vegetables such as red bell pepper or green onions for extra color and flavor.
- Chilling the salad overnight enhances the flavors even more.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
