Classic Macaroni Salad
User Reviews
4.9
Classic Macaroni Salad
Description
The Classic Macaroni Salad features elbow macaroni cooked until tender and cooled thoroughly to maintain a firm texture. The dressing balances creaminess from mayonnaise and Greek yogurt with acidity from white wine vinegar and the subtle heat of Dijon mustard. Honey provides a mild sweetness that complements the savory ingredients.
This salad is textured through chopped hard-boiled eggs and crisp vegetables like red bell pepper, carrot, celery, and red onion. The vegetables are diced and mixed in to offer crunch and color contrast, while fresh parsley adds an herbaceous touch. The salad is well-seasoned with salt and freshly ground black pepper to tie the flavors together.
Serve chilled as a side dish alongside grilled meats or sandwiches. It works well for picnic or summer gatherings where a creamy, refreshing salad is desired.
Traditional elements can be swapped or augmented with additions like baby dill pickles, bacon, or green onions to customize flavor. The dressing can be adjusted to be richer or lighter depending on preference.
Ingredients
Dressing:
- 1/2 cup mayonnaise brands Hellmann's or Best Foods
- 1/2 cup Greek yogurt plain
- 1 1/2 Tbsp white wine vinegar
- 2 tsp Dijon mustard then more to taste (I like about 4 tsp
- 2 tsp honey
- salt freshly ground
- black pepper freshly ground
Macaroni Salad:
- 8 oz dry elbow macaroni
- 2 egg peeled and chopped, steamed or hard boiled
- 1 cup red bell pepper diced
- 1 cup carrot roughly chopped, matchstick cut
- 3/4 cup celery diced
- 1/4 cup red onion diced
- 1 - 2 Tbsp parsley fresh, minced
Instructions
- Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
- Drain and rinse with cold water until completely cool. Let drain very well.
- In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
- Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
- Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.
Notes
- For a creamier dressing, omit Greek yogurt and thin mayonnaise with a small amount of milk.
- Substitute Dijon mustard with other mustards if unavailable, adjusting to taste.
- Feel free to add mix-ins like dill pickles, bacon, or green onions to vary flavor and texture.
User Reviews
Overall Rating
4.9
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