Description
This classic macaroni salad is creamy, tangy, and loaded with crunchy veggies. It’s the perfect side dish for picnics, potlucks, or summer BBQs!
Ingredients
Scale
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 hard-boiled eggs, chopped
Instructions
Cook macaroni according to package instructions. Drain and rinse under cold water.
In a large bowl, mix mayonnaise, vinegar, mustard, sugar, salt, and pepper.
Add the cooked pasta, bell pepper, celery, onion, pickles, and chopped eggs.
Toss until well combined.
Chill for at least 1 hour before serving.
Notes
- Use sweet pickles for a classic flavor or dill for a tangy twist.
- Make ahead a day in advance for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: No Bake
- Cuisine: American