Ah, macaroni salad—a creamy, tangy, cold pasta salad that’s perfect for picnics, barbecues, or just a quick side dish! 🥗 Here’s a simple version:
Easy Macaroni Salad
Ingredients (serves 4–6)
- 2 cups elbow macaroni (or any small pasta)
- 1/2 cup mayonnaise
- 1 tbsp mustard (yellow or Dijon)
- 1/4 cup finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper (optional)
- 1 tsp sugar (optional, balances tang)
- Salt and pepper to taste
- 1–2 tbsp pickle relish (optional)
- Optional garnish: paprika or chopped parsley
Instructions
- Cook the pasta
- Boil macaroni in salted water according to package directions.
- Drain and rinse under cold water to stop cooking and cool it down.
- Make the dressing
- In a large bowl, mix mayonnaise, mustard, sugar, salt, pepper, and relish (if using).
- Combine
- Add pasta, onion, celery, and bell pepper to the bowl.
- Stir until everything is coated evenly with the dressing.
- Chill
- Cover and refrigerate for at least 1 hour before serving (helps flavors blend).
- Serve
- Garnish with a little paprika or parsley for color.
💡 Tip: You can customize it by adding diced hard-boiled eggs, shredded cheese, or cooked ham for a heartier version.
If you want, I can also give a super quick 10-minute “no-cook” version that’s ready even faster for last-minute meals.
Do you want me to do that?
