Macaroni Salad
This creamy, tangy, and downright delicious dish is the ultimate crowd-pleaser for any occasion. Whether you’re gearing up for a summer BBQ, a cozy picnic, or a simple family dinner, our macaroni salad is about to become your new favorite go-to.
Servings 8
Calories 316kcal
Ingredients
- 2 cups macaroni noodles
Dressing
- 1 cup mayonnaise
- 1½ tablespoons sugar
- 1 tablespoon mustard we like Dijon
- 1 tablespoon red wine vinegar*
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Toppings
- 1/2 cup celery chopped finely (about 2 stalks)
- 3/4 cup red onion chopped finely
- 3/4 cup red bell pepper chopped finely
- 3 tablespoons sweet relish
Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- In a large mixing bowl, combine the mayonnaise, sugar, mustard, and red wine vinegar. Whisk until the dressing is smooth and well combined. Season with garlic powder and salt and pepper to taste.
- Stir in the finely diced celery, red onion, sweet relish, and red bell pepper. Mix until the vegetables are evenly distributed throughout the dressing.
- Add the cooked and cooled macaroni to the bowl with the dressing and vegetables. Gently stir until the macaroni is thoroughly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the salad to chill properly.
- Before serving, give the macaroni salad a good stir to make sure the dressing is evenly distributed. Taste and adjust the seasoning if needed.
- Serve your macaroni salad chilled and enjoy the creamy, crunchy, and tangy goodness!
Video
Notes
- Apple cider vinegar or red wine vinegar are great choices for a tangy kick. Add vinegar gradually and taste as you go to avoid overpowering the dish.
- Taste the dressing before adding it to the pasta. Adjust the seasoning, sugar, and vinegar to get the perfect balance of tangy, sweet, and savory.
- Refrigerate the macaroni salad for at least an hour before serving. This allows the flavors to meld and develop.
Nutrition
Calories: 316kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 543mg | Potassium: 140mg | Fiber: 2g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 1mg