Description

This easy macaroni salad recipe is a creamy, tangy, and customizable dish that’s perfect for summer BBQs, picnics, or light lunches. It’s a crowd-pleaser that gets even better as it sits.

Ingredients

Scale

1 pound (450g) elbow macaroni
1 cup (240ml) mayonnaise
1 tablespoon (15ml) Dijon mustard
2 tablespoons (30ml) sweet pickle relish
1 tablespoon (15ml) apple cider vinegar
2 celery stalks, finely diced
1 small red onion, finely diced
1 bell pepper (any color), finely diced
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water. Set aside.
While the pasta cools, finely dice celery, red onion, and bell pepper. Prep additional veggies like shredded carrots if desired.
In a small bowl, whisk together mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper. Taste and adjust seasoning as needed.
In a large mixing bowl, toss the cooled pasta with the chopped veggies. Pour the dressing over the top and mix until evenly coated.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to let the flavors meld.
Before serving, give the salad a good stir. Garnish with freshly chopped parsley or a sprinkle of paprika if desired.

Notes

For a lighter option, substitute half the mayonnaise with Greek yogurt. If the salad seems dry after chilling, stir in a tablespoon or two of mayonnaise or a splash of milk to refresh it.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Fat: 12
Carbohydrates: 30
Fiber: 2
Protein: 5

Keywords: macaroni salad, summer side dish, BBQ recipe, creamy pasta salad, picnic food