Classic Macaroni Salad
User Reviews
5
Classic Macaroni Salad
Description
The salad combines cooked elbow macaroni with diced celery, grated carrots, diced bread and butter pickles, and red onion in a dressing of mayonnaise, apple cider vinegar, Dijon mustard, kosher salt, black pepper, and celery seed. This creates a creamy base with subtle acidity and spiced depth. The vegetables add crunch and sweetness, while pickles contribute a tangy flavor contrast.
The macaroni is boiled until tender, then drained and mixed with the dressing and vegetables. The salad can be served immediately or chilled to develop flavors. Seasoning can be adjusted after mixing for balance.
This macaroni salad pairs well with grilled or picnic foods, adding a creamy, crisp side. It can be prepared in advance by keeping pasta and vegetables separate from the dressing until ready to serve. Variations include swapping vinegars, mustard types, or adding extras like bell peppers, capers, or hard-boiled eggs for more depth and texture.
Stored in the refrigerator, the salad stays fresh for 3-5 days, making it practical for meal planning and leftovers.
Ingredients
- 8 oz elbow macaroni we like extra large
- 1 cup celery halved and diced, approx 4 celery stalks
- 1 cup carrot grated, approx 3 medium carrots
- 1/4 cup Bread and butter pickles diced
- 1/4 cup red onion diced
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 3/4 teaspoon celery seed
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni for 8 minutes (or other pasta for however long is instructed on box).
- Meanwhile, prep veggies and pickles and then add mayo, vinegar, dijon, salt, pepper, and celery seed and mix well.
- Once pasta is done, drain and add to a medium-sized bowl. Add veggies, pickles, and mayo mixture and mix well.
- Season with additional salt or pepper to taste and either enjoy immediately or store in the fridge until ready to serve.
Notes
- Store macaroni salad in the refrigerator for up to 5 days to keep it fresh.
- Prepare macaroni and vegetables ahead of time and add dressing just before serving to maintain creaminess.
- Substitute vinegars with white or white wine vinegar if apple cider vinegar is unavailable.
- Use different mustards such as stone ground or yellow for flavor variation.
- Add-ons like red bell pepper, capers, or hard-boiled eggs can be included to enhance texture and taste; increase dressing as needed to maintain creaminess.
- If using table salt instead of kosher salt, reduce amount to 1/2 teaspoon and adjust seasoning as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 547mg | 23% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3708IU | 74% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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