Ingredients
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2 cups uncooked Macaroni
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3/4 cup Mayonnaise
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2 tablespoons White Vinegar
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1 tablespoon Dijon mustard
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1/2 teaspoon Sugar
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1/2 teaspoon Salt
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1/4 teaspoon Black pepper
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1/2 cup finely chopped Celery
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1/2 cup finely chopped Red bell pepper
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1/4 cup finely chopped Red Onion
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1/4 cup finely chopped Dill pickles
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2 hard-boiled and chopped Eggs
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2 tablespoons chopped fresh parsley for garnish Optional
Directions
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- Cook the elbow macaroni according to the package instructions, until it is al dente. Drain and rinse under cold water to cool down the pasta.
- In a large mixing bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, salt, and black pepper until well combined.
- Add the cooked and cooled macaroni to the bowl with the dressing. Stir until the macaroni is evenly coated with the dressing.
- Add the chopped celery, red bell pepper, red onion, dill pickles, and hard-boiled eggs to the bowl. Gently toss to combine all the ingredients.
- Taste the macaroni salad and adjust the seasoning if needed, by adding more salt, pepper, or other seasonings according to your preference.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the macaroni salad a good stir and garnish with chopped fresh parsley, if desired.
- Serve the classic Macaroni Salad chilled as a side dish at barbecues, picnics, or potlucks. It pairs well with grilled meats, sandwiches, or as a refreshing standalone salad.
Note: This recipe yields approximately 6 servings. You can easily double or halve the ingredients based on your desired quantity.
Feel free to add additional ingredients like diced ham, grated cheese, or chopped green onions to customize your macaroni salad. Enjoy!
