Description
This Classic Macaroni Salad is a creamy, tangy side dish loaded with tender elbow macaroni, crisp vegetables, and a flavorful homemade dressing. Perfect for potlucks, barbecues, and family gatherings.
Ingredients
- 3 cups uncooked elbow macaroni
- 1/2 medium red onion, finely diced (about 1 cup)
- 1 rib celery, finely diced (about 1/3 cup)
- 1/2 green bell pepper, finely diced (about 1/3 cup)
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 3 tablespoons white vinegar
- 1/2 teaspoon black pepper
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
Instructions
1. Cook macaroni according to package directions using salted water. Drain and run cool water over the pasta until completely cooled.
2. In a separate bowl, stir together mayonnaise, mustard, vinegar, black pepper, sugar, salt, granulated garlic, and onion powder. Add the diced red onion, celery, and green bell pepper. Mix well.
3. In a large bowl, add the cooled pasta and about half of the dressing. Toss to coat evenly. Cover and refrigerate the pasta and remaining dressing for at least 2 hours.
4. When ready to serve, add the remaining dressing and toss to coat. Add additional salt and pepper to taste.
Notes
If the flavor of raw red onion is too strong, soak the diced onion in cool water for about 5 minutes, then drain before adding to the dressing to mellow its sharpness.
This salad tastes even better after chilling for several hours, allowing the flavors to blend.
Nutritional values are estimates and may vary depending on brands used. Values do not include optional ingredients or additional seasoning added to taste.