Classic Macaroni Salad
A creamy and crunchy salad made with elbow macaroni, mayonnaise, and fresh veggies that is perfect for summer picnics and gatherings.
Ingredients
Pasta
- 4 cups uncooked elbow macaroni
Dressing
- 1 cup mayonnaise Use quality mayonnaise for best flavor.
- 2/3 cup white sugar
- 1/4 cup distilled white vinegar Adjust vinegar for more tang, if desired.
- 2.5 tablespoons prepared yellow mustard
- 1.5 teaspoons salt
- 1/2 teaspoon ground black pepper
Vegetables
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 green bell pepper seeded and chopped
- 1/4 cup grated carrot
- 2 tablespoons chopped pimento peppers
Instructions
Preparation
- Gather all ingredients. Having everything organized allows you to cook more efficiently.
- Cook the macaroni in a large pot of lightly salted boiling water until tender yet firm, about 8 minutes.
- Rinse and drain the cooked macaroni under cold water to stop the cooking process.
- In a large mixing bowl, combine mayonnaise, white sugar, distilled vinegar, yellow mustard, salt, and black pepper. Stir until smooth.
- Once the macaroni is cool, add it to the dressing mixture.
- Add the chopped celery, onion, green bell pepper, grated carrot, and chopped pimento peppers. Mix until everything is evenly coated.
Chilling
- Cover the salad with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight.
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Notes
Keep macaroni cool before mixing to prevent mushiness. Taste and adjust seasoning as needed. Experiment with additional vegetables or proteins to suit your taste.