Classic Macaroni Salad
A creamy and tangy macaroni salad perfect for picnics, BBQs, and potlucks. This recipe is easy to make ahead and always a crowd-pleaser.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped green bell pepper
- Optional: 1/4 cup chopped hard-boiled egg
Instructions
- Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, salt, and pepper until well combined.
- Add the drained macaroni, chopped celery, red onion, and green bell pepper to the bowl. If using, add chopped hard-boiled egg.
- Gently stir all ingredients until the macaroni and vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Stir again before serving.
Notes
- For best results, make this salad a few hours or the day before serving.
- Adjust the amount of vinegar and mustard to your taste.
- You can add other vegetables like shredded carrots or peas if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg