A delightful and nostalgic creamy macaroni salad, perfect for barbecues, picnics, and family gatherings. This customizable salad combines a creamy, tangy dressing with tender pasta and crunchy vegetables for a classic summer side dish.
Ingredients
Scale:
2 cups elbow macaroni
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup diced celery
1/2 cup diced red onion
1 cup diced red bell pepper
1/4 cup chopped fresh parsley
1/2 cup shredded carrots
Instructions
Begin by cooking the elbow macaroni in a large pot of boiling salted water. Cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta for the salad.
While the pasta is cooking, prepare the creamy pasta salad dressing. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
Add the cooked and cooled macaroni to the dressing, ensuring each piece of pasta is well-coated.
Gently fold in the diced celery, red onion, red bell pepper, shredded carrots, and chopped parsley. Mix until all ingredients are evenly distributed throughout the salad.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Before serving, give the salad a good stir and adjust seasoning if necessary.
