Ingredients
Scale
For the Salad:
- 2 cups elbow macaroni, uncooked
- ½ cup celery, finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup shredded carrots
- 2 hard-boiled eggs, sliced (optional)
- ¼ cup dill pickles or sweet relish (optional)
For the Dressing:
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (plus extra for garnish)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- 1 tablespoon milk (optional, for adjusting creaminess)
Instructions
Cook the Macaroni
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Dressing
- In a medium mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, black pepper, and paprika until well combined.
Chop the Vegetables
- Dice the celery, red bell pepper, red onion, and shred the carrots. If using, chop the pickles or sweet relish for added tanginess.
Mix the Salad
- In a large mixing bowl, combine the cooked and cooled macaroni, chopped vegetables, and dressing. Stir until everything is evenly coated.
Adjust Creaminess
- If the salad appears too thick, add 1 tablespoon of milk to loosen the dressing. Mix well.
Chill the Salad
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Garnish and Serve
- Before serving, garnish with sliced hard-boiled eggs (if using), a sprinkle of paprika, and fresh chopped parsley for color. Enjoy cold!
Notes
- Make-Ahead Tip: This salad tastes even better after a few hours in the fridge, making it perfect for meal prep.
- Storage: Keep refrigerated in an airtight container for up to 3-5 days. Stir before serving as the dressing may thicken over time.
- Customization: Feel free to add diced ham, shredded cheese, bacon bits, or even tuna for extra protein.
- Lighter Version: Swap part of the mayonnaise with Greek yogurt or light mayo for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg