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–+ servings
creamy classic elbow macaroni

Traditional Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 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 rubber spatula or large spoon
  • 1 set measuring cups
  • 1 set measuring spoons

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1 cup mayonnaise full-fat
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon paprika optional
  • 2 hard-boiled eggs chopped
  • 1/2 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/3 cup red onion finely minced
  • 1/4 cup sweet pickle relish
  • 2 tablespoon fresh parsley chopped
  • 2 tablespoon milk optional to loosen dressing

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 just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a small mixing bowl, whisk together mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, black pepper, paprika, and milk if using until smooth.
  • In a large mixing bowl, combine the cooled macaroni, chopped hard-boiled eggs, celery, red bell pepper, red onion, sweet pickle relish, and parsley.
  • Pour the dressing over the macaroni mixture and gently fold with a rubber spatula until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
  • Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill.
  • Before serving, stir the salad, add a splash of milk or mayonnaise if it seems dry, and garnish with extra parsley or a sprinkle of paprika if desired.

Notes

For best results, make this macaroni salad a few hours ahead or even the day before, as the flavors deepen over time while the pasta absorbs some of the dressing; just remember that chilling can slightly dry it out, so be prepared to add a spoonful of mayo or a splash of milk and re-season with salt and pepper right before serving. Rinsing the pasta well in cold water stops the cooking process and prevents mushiness, while dicing the vegetables finely ensures a uniform bite and better texture. If you dislike raw onion bite, you can soak minced onion in cold water for 5–10 minutes and drain before adding. Keep the salad well-chilled, especially if serving outdoors, and discard any leftovers that have sat at room temperature for more than 2 hours.
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