Classic Macaroni Salad

Everyone loves this classic macaroni salad recipe! Elbow macaroni and a handful of add-ins in a simple homemade dressing. From SpendWithPennies

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Prep Time 20

Cook Time 15

Chill Time 1

Total Time 1 35

Servings 6 servings

Ingredients

½ lb (8 oz) elbow macaroni uncooked (approx. 2 cups dry, or any short pasta)

Add Ins*

1 cup celery diced
½ cup carrots shredded
½ cup red pepper diced
¼ cup red onion or green onion diced

Dressing

1 cup mayonnaise
3 Tbsp apple cider vinegar or white vinegar
2 Tbsp sugar
2 Tbsp sweet relish
1 tsp yellow mustard or Dijon mustard
¼ tsp salt & pepper

Instructions

In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Do not overcook. Drain well and rinse it under cold water to stop cooking.
To make the dressing, in a small bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt and pepper a small bowl. Mix well.
In a large bowl, add the cooled macaroni, the dressing, celery, carrots, red pepper, and onion. Mix well. Taste and add additional salt and pepper if desired.
Refrigerate the macaroni salad for at least 1 hour before serving.

Notes

*You will need 2 to 2 ½ cups of add-ins. Use the list above for a basic macaroni salad or change them to your liking. Other favorite add-ins include pickles, olives, ham, sweet peas, and cheddar cheese.

Elbows can be swapped for ditalini, small shells, or wagon wheels. Dice the add-ins about the size of the macaroni. Rinse the pasta after draining to stop it from cooking. Mix the dressing directly in the salad bowl and then add the other ingredients, one fewer dish to wash! Store leftovers in the fridge in a covered container for up to 4 days.