Macaroni Salad
A delightful and customizable cold pasta salad that is perfect for gatherings, featuring creamy dressing and crunchy vegetables.
Ingredients
Pasta
- 2 cups elbow macaroni Cook according to package instructions.
Dressing
- 1 cup mayonnaise Use your favorite brand.
- 2 tablespoons vinegar You can use white or apple cider vinegar.
- 1 tablespoon Dijon mustard For a tangy flavor.
- 1 teaspoon sugar Balances the flavors.
- ½ teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Freshly ground is preferred.
Vegetables
- ½ cup celery, chopped For extra crunch.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions; drain and set aside to cool.
- In a large mixing bowl, combine mayonnaise, vinegar, Dijon mustard, sugar, salt, and black pepper.
- Add the cooled macaroni and chopped celery to the dressing and mix well.
- Refrigerate for at least 30 minutes before serving for the flavors to meld.
Notes
Serve chilled and consider garnishing with extra chopped celery or fresh herbs for color. Store leftovers in an airtight container in the refrigerator for up to 3 days.