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Tangy Dijon Macaroni Salad

Tangy Dijon Macaroni Salad

Elbow macaroni and celery in a creamy mayonnaise dressing sharpened with Dijon mustard and vinegar.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 375 kcal

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 2 cup elbow macaroni dry, about 8 oz
  • 2 tsp kosher salt for the pasta water
  • 1 cup mayonnaise
  • 2 tbsp white vinegar or apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp granulated sugar
  • ¼ tsp kosher salt for the dressing
  • ½ tsp ground black pepper
  • ½ cup celery finely chopped

Instructions
 

Cooking

  • Boil the pasta. Cook the macaroni in salted water until just tender, then drain and rinse with cold water.
  • Cool it down. Let the macaroni cool for 10 minutes.
  • Whisk the dressing. Whisk the mayonnaise, vinegar, Dijon, sugar, salt, and pepper in a large bowl.
  • Mix the salad. Fold in the macaroni and celery until coated.
  • Chill. Refrigerate for at least 30 minutes before serving.

Notes

Substitutions: Replace half the mayonnaise with plain Greek yogurt and use small shells in place of elbows.
Tips: Cool the pasta before mixing and keep extra dressing for later.
Storage: Refrigerate up to 3 days. Do not freeze.
Keyword Celery, Dijon Mustard, Elbow Macaroni, Mayonnaise, tangy dijon macaroni salad