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–+ servings
cold pasta with dressing

Macaroni Salad With Honey Mustard Dressing

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 rubber spatula or large spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 3 cup elbow macaroni dried
  • 1 tablespoon salt for pasta water
  • 1 cup mayonnaise
  • 3 tablespoon Dijon mustard
  • 2 tablespoon whole grain mustard
  • 3 tablespoon honey
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon lemon juice fresh
  • 1 1⁄2 teaspoon garlic powder
  • 1 1⁄2 teaspoon onion powder
  • 1 1⁄2 teaspoon salt plus more to taste
  • 1 1⁄4 teaspoon black pepper ground
  • 1 1⁄4 cup olive oil
  • 1 cup celery finely diced
  • 1 cup red bell pepper finely diced
  • 1 1⁄2 cup red onion finely diced
  • 1 1⁄2 cup carrots finely grated
  • 1 1⁄2 cup sweet pickle relish drained
  • 2 tablespoon fresh parsley finely chopped
  • 3 hard-boiled eggs peeled and optional; chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the elbow macaroni according to package directions until al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and shake off excess water.
  • Transfer the cooled macaroni to a large mixing bowl and set aside.
  • In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, honey, apple cider vinegar, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
  • Slowly drizzle in the olive oil while whisking continuously until the dressing is creamy and emulsified.
  • Add the celery, red bell pepper, red onion, carrots, sweet pickle relish, and parsley to the bowl with the macaroni.
  • Pour the honey mustard dressing over the macaroni and vegetables.
  • Gently fold everything together with a rubber spatula or large spoon until the pasta is evenly coated.
  • If using, fold in the chopped hard-boiled eggs, being careful not to mash them too much.
  • 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.
  • Refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld and the dressing to thicken slightly.
  • Before serving, stir the salad again and add a splash of lemon juice or a spoonful of mayonnaise if it seems too thick or dry.

Notes

For best results, cook the pasta just to al dente so it keeps its shape and doesn’t turn mushy after absorbing the dressing, and make sure it is fully cooled and well-drained before mixing to avoid a watered-down sauce. Adjust the sweetness and tang of the dressing by tweaking the honey and vinegar to your taste, remembering that chilling mutes flavors slightly, so season just a bit more boldly than you think you need. Finely chopping the vegetables gives a more cohesive bite and prevents them from overpowering the pasta, while adding the eggs at the end keeps them from breaking apart. This salad keeps well in the refrigerator for 2–3 days, making it ideal for make-ahead meals, picnics, and potlucks—just keep it cold and out of direct sun for food safety, and give it a quick stir and taste-adjust before serving.
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