Description
A classic macaroni salad recipe that’s creamy, tangy, and loaded with fresh vegetables. Perfect for picnics, barbecues, and potlucks!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup diced celery
- 1 cup diced bell peppers (red or green)
- 1/2 cup diced red onion
- 1/2 cup frozen peas (thawed)
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Add the cooked macaroni to the bowl and mix until well combined.
- Fold in the diced celery, bell peppers, red onion, peas, and parsley (if using).
- Chill in the refrigerator for at least 1 hour before serving to let the flavors meld.
- Serve cold and enjoy!
Notes
- Feel free to customize this macaroni salad with your favorite add-ins like diced pickles, hard-boiled eggs, or cooked bacon.
- For a lighter version, you can substitute Greek yogurt for some or all of the mayonnaise.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: macaroni salad, creamy macaroni salad, pasta salad, picnic food, side dish