Creamy Macaroni Salad
A classic dish featuring elbow macaroni coated in a creamy dressing with crunchy vegetables, ideal for gatherings and picnics.
Ingredients
For the Base
- 2 cups elbow macaroni Cooked according to package instructions.
For the Sauce
- 1 cup mayonnaise Can be swapped with Greek yogurt for a lighter version.
- 1 tablespoon Dijon mustard Yellow mustard can work if you prefer a milder taste.
- 1/4 cup sweet relish Can use chopped pickles for a different flavor.
For the Vegetables
- 1/2 cup diced celery Use fresh vegetables for the best crunch.
- 1/2 cup diced bell peppers Feel free to add or replace with other vegetables.
- 1/4 cup diced red onion Optional; adjust based on preference.
To Season
- to taste salt and pepper Always taste before serving and adjust.
Instructions
Preparation
- Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the mayonnaise, Dijon mustard, and sweet relish. Mix until smooth.
- Add the cooked macaroni, diced celery, bell peppers, and red onion into the bowl with the dressing.
- Sprinkle in salt and pepper to taste, mixing everything together until well combined.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
You can prepare the salad up to a day in advance. Store in an airtight container in the fridge for up to 3 days. This dish is best served cold.