Classic Macaroni Salad Recipe
User Reviews
5
Classic Macaroni Salad Recipe
Description
This Classic Macaroni Salad Recipe features cooked elbow macaroni mixed with fresh, diced red bell pepper, red onion, celery, and chopped hard-boiled eggs. The creamy dressing is made from mayonnaise, apple cider vinegar, sweet relish, and yellow mustard, seasoned with salt and black pepper to taste. The pasta is cooked to aldente and rinsed with cold water to stop cooking, preserving a firm bite and preventing mushiness.
The salad offers a smooth, rich mouthfeel from the mayonnaise balanced by the crispness of the vegetables and the gentle sharpness from the mustard and vinegar in the dressing. Hard-boiled eggs add a soft texture and subtle flavor, enhancing the overall richness. This combination makes a traditional side dish popular at picnics and barbecues.
Optional garnishing with parsley adds a fresh touch. Variations can incorporate other vegetables or cheeses per preference, showing the salad's flexibility. Chilling before serving improves flavor melding. It works well as a picnic or potluck dish served cold alongside grilled meats and sandwiches.
Ingredients
Salad Ingredients
- 2 cups elbow macaroni uncooked
- 1 cup bell pepper diced, red
- 1/2 cup red onion diced
- 1/2 cup celery diced
- 2 large egg hard-boiled
- 1 Tbsp parsley optional for garnish, chopped
Dressing Ingredients
- 1/2 cup mayonnaise
- 3 tbsp apple cider vinegar
- 3 tbsp sweet relish
- 3 tsp yellow mustard
- 1 tsp black pepper ground
- 1 tsp salt adjust to taste
Instructions
- Cook the elbow macaroni in salted water according to the package instructions until it is aldente - it should be tender but firm to the bite. Drain and rinse the pasta under cold water to stop the cooking process and set it aside.
- In a separate bowl, combine all the dressing ingredients together and whisk until smooth and creamy.
- Place the macaroni into a large bowl. Add the diced bell peppers, red onion, celery, eggs, and any other desired mix-ins*.
- Pour in the dressing and stir to combine. Garnish with parsley if desired and serve right away or cover and refrigerate until ready to serve.
Notes
- Try swapping or adding vegetables like cherry tomatoes, cucumber, peas, grated carrots, corn, or black olives to vary textures and flavors.
- For added protein, replace hard-boiled eggs with baked chicken breast, cooked shrimp, diced ham, or turkey.
- Incorporate diced cheeses such as cheddar, mozzarella, feta, parmesan, Colby jack, or gouda for extra richness.
- Add diced dill pickles or sun-dried tomatoes for a tangy twist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbs | 41g | |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 627mg | 26% |
| Potassium | 237mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 33mg | 37% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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