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Macaroni Salad Recipe

A creamy, tangy, and crunchy classic macaroni salad perfect for picnics and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cups elbow macaroni 400g
  • 2 hard-boiled eggs chopped
Dressing
  • 1 cup mayonnaise 240ml
  • 2 tbsp apple cider vinegar 30ml
  • 1 tbsp Dijon mustard 15g
  • 1 tsp sugar 5g
  • 1/2 tsp salt 2.5g
  • 1/4 tsp black pepper 1.25g
Vegetables and Herbs
  • 1/2 cup diced celery 75g
  • 1/2 cup diced red bell pepper 75g
  • 1/4 cup finely chopped red onion 40g
  • 2 tbsp sweet pickle relish 30g
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Method
 

Assembly
  1. Boil the macaroni in salted water until al dente, about 7-8 minutes.
  2. Drain the macaroni and rinse under cold water to stop the cooking process.
  3. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl.
  4. Add the cooled macaroni to the dressing and stir until evenly coated.
  5. Fold in the diced celery, red bell pepper, red onion, and sweet pickle relish.
  6. Gently fold in the chopped hard-boiled eggs and fresh parsley.
  7. Refrigerate the salad for at least 2 hours before serving to allow flavors to meld.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Not suitable for freezing.