Description
This creamy, crunchy Macaroni Salad is the perfect summer side dish. With a tangy-sweet dressing and a mix of fresh veggies, it’s a go-to for hot days, cookouts, or quick dinners.
Ingredients
Scale
- 4 ounces (1 cup) elbow macaroni
- 1/4 cup (52g) mayonnaise
- 1 tablespoon white vinegar
- 1 to 2 teaspoons granulated sugar
- 1 heaping teaspoon Dijon mustard or yellow mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of cayenne pepper
- 1 small green onion, diced (use green and white parts)
- 1/2 cup finely diced bell pepper (any color)
- 1/4 cup finely diced celery
- 1/4 cup finely grated carrot
Instructions
- Cook the pasta in salted water until just tender. Drain and rinse under cold water. Let it cool completely.
- In a large bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt, black pepper, and cayenne. Taste and adjust seasoning as needed.
- Dice the bell pepper, celery, and green onion. Grate the carrot finely.
- Add the cooled macaroni and all the vegetables to the bowl with the dressing. Stir gently to combine until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir once more before serving. Garnish with extra green onion if desired.
Notes
- Don’t overcook the pasta—slightly firm is best for texture.
- Chill time helps the flavor improve, so don’t skip it.
- Add a pinch more sugar or mustard to adjust sweetness and tang to your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 3g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Macaroni Salad, Macaroni Salad recipe, The BEST Macaroni Salad, summer Recipe, hot summer day, easy dinners, cold pasta salad