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Delicious bowl of the best macaroni salad with fresh vegetables and dressing

Best Macaroni Salad

A creamy and tangy macaroni salad filled with crunchy veggies, perfect for picnics and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni (or small shells) for a tender, toothsome bite.
Dressing
  • 1 cup mayonnaise creamy backbone; swap part for Greek yogurt for a lighter option.
  • 2 tablespoons apple cider vinegar brightens the dressing; lemon juice works too.
  • 1 tablespoon Dijon mustard adds depth; use whole-grain mustard for texture.
  • 1 tablespoon sugar balances acidity; honey is a lovely substitute.
  • 1/2 teaspoon salt to taste.
  • 1/4 teaspoon black pepper to taste.
Vegetables
  • 1 cup finely chopped celery for crunch; replace with fennel for a licorice note.
  • 1/2 cup diced red bell pepper for sweetness and color; substitute with carrot if you prefer.
  • 1/3 cup finely chopped red onion or green onions gives a gentle bite.
  • 1/2 cup frozen peas, thawed a sweet pop; swap with edamame for protein boost.
Others
  • 2 hard-boiled eggs chopped classic richness; omit for a vegan twist.
  • 2 tablespoons chopped fresh parsley herbaceous finish; dill is also lovely.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 7–9 minutes.
  2. Drain and rinse under cold water to stop the cooking; the pasta should be tender but with a little bite.
  3. While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large mixing bowl until smooth.
  4. Taste and adjust seasoning — the dressing should be pleasantly tangy.
Mixing
  1. Toss the cooled macaroni into the dressing so each piece is luxuriously coated.
  2. Fold in the chopped celery, bell pepper, onions, peas, and hard-boiled eggs. Stir gently so the salad remains light and the eggs stay in pretty chunks.
  3. Add the chopped parsley and give one last gentle toss.
Chilling
  1. Chill the macaroni salad for at least one hour before serving.

Notes

For a healthier option, use low-fat mayo plus Greek yogurt. For a festive treat, fold in chopped pickles and extra paprika.