Description
A creamy, tangy, and easy-to-make macaroni salad with crunchy veggies and a flavorful dressing. Perfect for barbecues, potlucks, and summer gatherings.
Ingredients
Scale
- 3 cups elbow macaroni
- 1/2 cup red onion, finely diced
- 1/2 cup celery, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup sweet relish (optional)
- 2 hard-boiled eggs, chopped (optional)
For the Dressing:
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp granulated garlic
- 1/4 tsp onion powder
Instructions
- Cook elbow macaroni according to package instructions until al dente. Rinse under cold water and drain.
- In a medium bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, black pepper, garlic powder, and onion powder.
- Finely dice red onion, celery, and green bell pepper.
- In a large bowl, mix cooked macaroni, vegetables, and optional sweet relish or eggs.
- Pour half the dressing over the salad, mix well, and refrigerate for at least 2 hours.
- Before serving, stir in the remaining dressing, adjust seasoning if needed, and serve chilled.
Notes
- Let the salad chill for at least 2 hours to enhance flavors.
- Add extra dressing before serving if needed.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American