Here’s a classic macaroni salad recipe 🥗🍝—creamy, tangy, and perfect as a side dish:
🍝 Classic Macaroni Salad
Ingredients (4–6 servings)
- 2 cups elbow macaroni
- ½ cup mayonnaise
- 2 tsp mustard (optional, for tang)
- ½ cup finely chopped celery
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped onion
- 1–2 hard-boiled eggs, chopped (optional)
- Salt & pepper to taste
- 1 tsp vinegar or lemon juice (optional, for extra tang)
- Optional garnish: paprika or parsley
Instructions
- Cook pasta
- Boil macaroni until al dente.
- Drain and rinse under cold water to cool.
- Make dressing
- Mix mayonnaise, mustard, vinegar/lemon juice, salt, and pepper.
- Combine
- Toss cooled macaroni with vegetables, eggs, and dressing.
- Chill
- Refrigerate at least 1 hour before serving.
- Serve
- Sprinkle paprika or parsley on top if desired.
⭐ Tips & Variations
- Extra creamy: add 2 tbsp sour cream or more mayo
- Cheesy twist: mix in shredded cheddar
- Veggie boost: add peas, cucumber, or carrots
- Make-ahead: keeps 2–3 days in fridge
I can also give a lighter yogurt-based version, tangy vinegar-style version, or loaded veggie macaroni salad if you want.
Do you want one of those?
