A classic macaroni salad recipe that is perfect for picnics, barbecues, or potlucks. This creamy delight is loved for its versatility and satisfying ingredients.
Ingredients
Scale:
8 ounces elbow macaroni
1 cup diced celery
1 cup diced bell peppers (red, yellow, or green)
1/2 cup diced red onion
1 cup frozen peas (thawed)
1 cup cooked bacon, crumbled (optional)
1 cup diced cooked chicken (optional)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions, usually about 8-10 minutes until al dente. Stir occasionally to prevent sticking.
Once cooked, drain the macaroni and rinse it under cold water to stop the cooking process. Allow it to cool completely in a colander.
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, and sugar. Whisk until smooth and creamy, seasoning with salt and pepper to taste.
To the bowl with the dressing, add the diced celery, bell peppers, red onion, and peas. Mix well to combine.
Once the macaroni has cooled, add it to the dressing and vegetable mixture. Stir gently until all ingredients are well coated.
If using, fold in the crumbled bacon or diced chicken into the salad.
Cover the macaroni salad with plastic wrap and refrigerate for at least 1 hour before serving.
