Description
A classic creamy macaroni salad perfect as a refreshing side dish for summer barbecues or casual meals. This recipe combines tender elbow macaroni with a tangy, smooth dressing made of mayonnaise, vinegar, and Dijon mustard, seasoned with sugar, salt, and pepper. Easy to prepare and served chilled, it pairs wonderfully with grilled chicken, burgers, or hot dogs.
Ingredients
Scale
Key Ingredients for Macaroni Salad
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta: Start by boiling a pot of salted water and adding in the elbow macaroni. Cook according to package instructions until al dente, about 8-10 minutes. Be sure to stir occasionally to prevent sticking.
- Drain and Rinse: Once cooked, drain the macaroni in a colander and rinse with cold water to stop the cooking process and cool it down completely.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and creamy.
- Combine Ingredients: Add the cooled macaroni to the bowl with the dressing. Toss gently to coat the pasta evenly. Optionally, fold in diced celery, bell peppers, or hard-boiled eggs for added texture and flavor.
- Chill and Serve: Cover the bowl and refrigerate the macaroni salad for at least one hour before serving. This chilling step allows the flavors to meld beautifully.
- Serving Suggestions: Serve macaroni salad as a side dish alongside grilled chicken, burgers, or hot dogs. It pairs well with light green salads or grilled corn on the cob for a balanced summer meal.
- Tips for Perfection: Avoid overcooking the pasta to maintain a firm texture; adjust seasoning to taste, and consider making the salad a day ahead for enhanced flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing as the mayonnaise-based dressing may separate. Serve chilled or at room temperature.
Notes
- Ensure pasta is cooked al dente for the best texture.
- Adjust vinegar and mustard quantities to suit your taste preferences for tanginess.
- Consider adding chopped vegetables like celery or bell peppers for extra crunch.
- The salad is best when chilled for at least one hour before serving.
- Do not freeze to maintain texture and flavor integrity.
- Refrigerate leftovers promptly and consume within 3 days.
