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Macaroni Salad

A bowl of creamy macaroni salad with elbow pasta, diced red peppers, and green vegetables.
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Classic Southern-style macaroni salad made with creamy mayo, mustard, vinegar, and crisp veggies. Perfect for potlucks, BBQs, and picnics.

Ingredients

Scale
  • 3 cups uncooked elbow macaroni
  • 1/2 medium red onion, finely diced (about 1 cup)
  • 1 rib celery, finely diced (about 1/3 cup)
  • 1/2 green bell pepper, finely diced (about 1/3 cup)
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3 tablespoons white vinegar
  • 2 teaspoons white sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder

Instructions

  1. Cook the macaroni in salted water according to package instructions. Drain and rinse under cold water to cool completely.
  2. In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, black pepper, salt, granulated garlic, and onion powder.
  3. Add diced red onion, celery, and bell pepper to the dressing and stir well.
  4. Add the cooled pasta and toss with half of the dressing to coat evenly.
  5. Cover and refrigerate for at least 2 hours to let flavors meld.
  6. Before serving, stir in the remaining dressing. Adjust salt and pepper to taste.

Notes

  • Soak diced red onion in cool water for 5 minutes to mellow the flavor.
  • Add dressing in two stages to avoid dryness.
  • Customize with hard-boiled eggs, pickles, or fresh herbs.
  • Best served chilled and made a day ahead.

Nutrition

Find it online: https://recipeeasily.com/macaroni-salad-recipe/