Classic Macaroni Salad Recipe

This recipe for macaroni salad is my absolute go-to because it’s a delicious blend of flavors and textures that remind me of classic backyard barbecues and family gatherings. Plus, the tangy dressing combined with the crunch of celery and sweetness of pickles totally hits all the right nostalgic notes for a true comfort dish.

I adore making my dream macaroni salad. Elbow macaroni provides the base for this dish, which is a creamy and tangy conglomeration of mayonnaise, apple cider vinegar, and Dijon mustard.

Celery, red onion, and sweet pickles add a crunch factor and freshness that elevates the dish. Hard-boiled eggs enrich this salad with protein, which makes it a kind of savory delight.

Definitely serve this on any occasion.

Ingredients

Elbow Macaroni:
Delivers energy through carbohydrates; gives salads a robust base.

Mayonnaise:
Imparts creaminess and richness; binds together ingredients.

Apple Cider Vinegar:
Conveys a zestfully sweet-sour flavor that brightens the overall taste.

Dijon Mustard:
Adds bright, tangy flavors, counteracts mayonnaise’s richness.

Red Onion:
Delivers crunch and a mild bitterness, enhances flavor intricacy.

Celery:
Imparts fiber and a satisfyingly crisp texture that balances the richness of a creamy dressing.

Hard-Boiled Eggs:
Delivers protein and richness, bestows satiety and flavor.

Sweet Pickles:
Provides honeyed sweetness and a hint of acid—balances savory notes.

Ingredient Quantities

• 2 cups elbow macaroni
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup celery, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup sweet pickles, chopped
• 2 hard-boiled eggs, chopped

Instructions

1. Prepare the elbow macaroni by following directions on the package. Cook until al dente, then drain and rinse well with cold water to stop the cooking process. Set aside.

2. In a big mixing bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and a touch of salt and pepper. Whisk together until there are no lumps and the mixture is smooth.

3. In a bowl, combine the dressing mixture with the cooked and cooled macaroni. Stir the contents of the bowl until the cooked pasta is uniformly coated with the dressing.

4. Mix the diced celery, finely chopped red onion, freshly chopped parsley, and sweet pickles into the macaroni mixture.

5. Carefully mix in the chopped hard-boiled eggs, being sure not to overly mash them.

6. Sample the salad and adjust the seasoning with additional salt, pepper, or sugar if necessary.

7. When all components are thoroughly combined, cover the bowl and chill it in the refrigerator for at least 1 hour; this allows the flavors to blend beautifully.

8. Before serving, be sure to stir the salad well to redistribute any dressing that may have settled.

9. As a side dish or light main course, serve the macaroni salad chilled.

10. Any leftovers should be stored in an airtight container in the refrigerator, where they will keep for up to 3 days. Be sure to stir well before serving.

Equipment Needed

1. Large pot
2. Colander
3. Big mixing bowl
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Cutting board
8. Chef’s knife
9. Mixing spoon or spatula
10. Airtight container for storage

FAQ

• Can I use a different type of pasta?Certainly! While elbow macaroni is the classic choice, you can use other small pasta shapes in its place, such as:

  – Shells
  – Ditalini

• How can I store leftover macaroni salad?Keep the macaroni salad in an airtight container in the fridge for as long as 3 days, and it will still taste fresh.
• Can I make this salad ahead of time?Yes! In fact, preparing it a few hours ahead of time allows the flavors to meld together beautifully.
• Is there a substitute for mayonnaise?For a lighter option, you can use Greek yogurt or a blend of yogurt and a touch of sour cream.
• Can I skip the eggs in the recipe?If you want a vegetarian version or simply don’t like eggs, feel free to leave out the hard-boiled eggs.
• How do I reduce the sharpness of red onions?To tone down the flavor, place the chopped onions in a bowl of cold water and soak for 10 minutes. Drain well and then add to the salad.
• Can I make this salad vegan?Certainly, replace the mayonnaise with a vegan alternative and omit the eggs for a wholly vegan rendition.

Substitutions and Variations

You can use Greek yogurt or sour cream as a lighter alternative to mayonnaise.
In the absence of apple cider vinegar, use white wine vinegar or lemon juice.
You can use yellow mustard or honey mustard for a different flavor profile than Dijon mustard.
You can use cilantro instead of parsley when you want an assertive and bright flavor.
You can swap sweet pickles for dill pickles or capers in this recipe if you like a tangier flavor.

Pro Tips

1. Enhance the Flavor For an extra burst of flavor, consider adding a small amount of smoked paprika or a dash of hot sauce to the dressing. This can give the macaroni salad a subtle kick and depth of flavor.

2. Texture Boost To add some crunch, consider incorporating toasted nuts like almonds or walnuts, or some diced bell peppers. This will provide a pleasant textural contrast to the creamy macaroni salad.

3. Egg Perfection To make peeling the hard-boiled eggs easier, submerge them in ice-cold water immediately after boiling. This will help separate the shell from the egg white, making it simpler to peel without damaging the eggs.

4. Fresh Herbs While parsley is a classic choice, you can experiment with other fresh herbs such as dill or chives. They add a fresh and aromatic flavor to the dish and pair well with the existing ingredients.

5. Cold Macaroni Secret Ensure the macaroni is fully cooled before mixing it with the dressing to prevent absorbing too much dressing too quickly. This helps maintain a creamy consistency for the final salad. If time permits, chill the cooked macaroni in the fridge for a while before adding the dressing.