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–+ servings
cold macaroni with celery

Macaroni Salad With Celery And Onion

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 spatula or large spoon

Ingredients
  

  • 8 ounce elbow macaroni dry
  • 1 teaspoon salt for boiling water
  • 1 cup celery finely chopped
  • 1/2 cup red onion finely chopped
  • 3/4 cup mayonnaise full-fat
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup dill pickle relish optional; drained
  • 2 tablespoon fresh parsley optional; chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 teaspoon salt, and cook the elbow macaroni according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and shake off excess water.
  • In a large mixing bowl, combine the cooled macaroni, chopped celery, and chopped red onion.
  • In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, granulated sugar, 1/2 teaspoon salt, and black pepper until smooth.
  • Pour the dressing over the macaroni mixture and gently fold with a spatula or large spoon until everything is evenly coated.
  • If using, fold in the dill pickle relish and chopped fresh parsley until just combined.
  • Taste and adjust seasoning with additional salt, pepper, or vinegar if desired.
  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
  • Stir the salad just before serving and add a spoonful of mayonnaise or a splash of vinegar if it seems dry, then serve cold.

Notes

For best results, cook the pasta just to al dente so it holds its shape and doesn’t become mushy as it absorbs the dressing in the fridge; be sure the macaroni is fully cooled and well-drained before mixing, or the dressing will thin out and slide off. Finely chopping the celery and onion gives a better texture and ensures some crunch and flavor in every bite, and you can briefly soak chopped onion in cold water to mellow its sharpness. This salad keeps well for up to 3 days in the refrigerator, making it great for preparing ahead, but always keep it chilled and avoid leaving it at room temperature for long periods, especially for picnics or potlucks.
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