Macaroni Salad With Celery
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Mixing spoon
- 1 plastic wrap (or 1 airtight container)
Ingredients
- 8 ounce elbow macaroni dry
- 1 teaspoon salt for boiling water
- 3 stalks celery finely diced
- 0.5 small red onion finely diced
- 0.5 cup mayonnaise full-fat
- 2 tablespoon sour cream optional
- 1 tablespoon Dijon mustard smooth
- 2 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoon fresh parsley chopped
- 2 hard-boiled eggs optional; chopped
Instructions
- Bring a large pot of water to a boil and season with 1 teaspoon of salt.
- Add the elbow macaroni to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
- Drain the macaroni in a colander and rinse under cold running water until completely cool, then drain well again.
- Transfer the cooled macaroni to a large mixing bowl and set aside.
- Finely dice the celery and red onion on a cutting board and add them to the macaroni.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, kosher salt, and black pepper until smooth.
- Pour the dressing over the macaroni mixture and stir with a mixing spoon until everything is evenly coated.
- Gently fold in the chopped parsley and chopped hard-boiled eggs, if using.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes before serving.
Notes
For best flavor, let the salad chill longer (up to a few hours) so the pasta absorbs the dressing and the celery softens slightly while still staying crisp. If the salad seems dry after chilling, stir in an extra spoonful or two of mayonnaise or a splash of vinegar to loosen it. Dice the celery and onion very finely to distribute their crunch and flavor evenly and avoid any overpowering bites. You can add extras like peas, diced bell pepper, or shredded carrot for more texture and color, and whole-wheat or gluten-free pasta can be substituted as long as it’s cooked just to al dente so it doesn’t turn mushy. Always keep the salad refrigerated and avoid leaving it at room temperature for more than 2 hours, especially in warm weather.
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