Best Ever Classic Macaroni Salad
User Reviews
4.9
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Prep Time
2 hrs 20 mins
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Cook Time
15 mins
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Total Time
2 hrs 35 mins
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Servings
8 servings
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Course
Side Dish, Main Course
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Cuisine
American, International
Best Ever Classic Macaroni Salad
Description
This macaroni salad starts by cooking elbow macaroni in salted water, with peas added near the end of cooking to keep their vibrant color and slight crunch. Hard-boiled eggs are prepared separately and diced once cooled. The dressing blends mayonnaise with fresh parsley, apple cider vinegar, and Dijon mustard, creating a tangy, herbaceous sauce. The cooked pasta and peas are chilled and combined with the dressing along with finely diced red bell pepper, red onion, celery, and sharp cheddar cheese for textural and flavor contrast. The salad is refrigerated before serving to allow flavors to meld and is served cold, making it suitable for picnics, barbecues, or packed lunches.
The varied textures from crisp vegetables, creamy dressing, tender pasta, and sharp cheese create a balanced and satisfying salad.
Ingredients
- 2 cups elbow macaroni
- ¾ cup peas frozen
- 2 egg large
- ⅔ cup mayonnaise
- 3 tablespoons parsley chopped fresh leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ red bell pepper diced
- ⅓ cup red onion diced
- 2 celery diced, ribs
- ¾ cup cheddar cheese extra-sharp, diced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper, to taste.
- Cover; place into the refrigerator for 2 hours or up to 2 days.
- Serve cold.
User Reviews
Overall Rating
4.9
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