Description
A creamy and versatile macaroni salad that’s perfect for summer picnics, potlucks, and barbecues.
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 1 cup celery, finely chopped
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1 cup sweet pickle relish
- Salt and pepper to taste
- Optional: 1 cup cooked and diced chicken or beef
Instructions
- Begin by cooking the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the mayonnaise, white vinegar, and Dijon mustard. Whisk until smooth.
- Add the celery, bell pepper, red onion, and sweet pickle relish to the bowl. Stir until the vegetables are fully coated with the dressing.
- Fold the cooled macaroni into the mixture, ensuring all ingredients are evenly distributed. Season with salt and pepper to taste.
- For best results, cover and refrigerate for at least an hour to allow the flavors to meld before serving.
Notes
For a healthier option, consider using light mayonnaise or Greek yogurt. This salad is great for outdoor gatherings and can last in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American