Macaroni Salad Recipe
This macaroni salad recipe is perfect for cookouts and picnics, and it’s such a tasty side to pair with grilled or slow cooked meat any day of the year.
It has a delicious blend of fresh, colorful ingredients, a tempting light crunch and such a refreshing taste! And the dressing is perfectly creamy without being overwhelmingly heavy. And when served chilled on a hot summer day it makes it something to really look forward to.
Equipment
- Mixing bowl
- Cutting Board
- Knife
- Strainer (to drain the cooked macaroni)
Ingredients
For the Salad:
- 2 cups Macaroni noodles
- 1/2 cup Celery chopped
- 1/2 cup Red bell pepper chopped
- 1/4 cup Red onion chopped
- 1/4 cup Carrot grated
- 2 tbsp Fresh parsley chopped (optional)
- 2 Hard-boiled eggs chopped (optional)
For the Dressing:
- 1/2 cup of Mayonnaise
- 2 tbsp Vinegar
- 1 tbsp Sugar
- 1 tsp Mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Firstly, cook the macaroni noodles until soft, then cool and drain them.
- Then, Mix mayonnaise, vinegar, sugar, mustard, salt, and black pepper to make the dressing.
- Chop celery, red bell pepper, red onion, hard-boiled eggs, and grate carrot.
- Combine cooked macaroni, chopped vegetables, and hard-boiled eggs in a bowl.
- Pour the dressing over the ingredients and mix gently until coated evenly.
- Chill the salad in the refrigerator for at least an hour.
- Serve chilled and enjoy!
Notes
- Try adding fresh herbs like parsley, dill, or basil for extra flavor and freshness.
- Mix things up by using different types of mayo, like avocado or chipotle mayo, to give your salad a unique taste.
- For a lighter option, swap some or all of the mayo for plain Greek yogurt—it's creamy and tangy.
- Be careful not to overcook the macaroni noodles; you want them tender but still a bit firm.
- Adjust the dressing's sweetness and tanginess by adding more or less sugar and vinegar to suit your taste.
- lf making the salad ahead, wait to add the dressing until just before serving to keep the noodles from getting soggy.