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Creamy Macaroni Salad

A rich and creamy macaroni salad that's perfect for summer gatherings and customizable with fresh vegetables.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni Cook according to package instructions.
Dressing
  • 1 cup mayonnaise Use your favorite brand.
  • 2 tablespoons yellow mustard Adds a tangy flavor.
  • 2 tablespoons apple cider vinegar Enhances the dressing's flavor.
  • Salt and pepper to taste Adjust to your preference.
Vegetables
  • 1 cup chopped celery Adds crunch.
  • 1 cup diced bell peppers (any color) Customize with your favorite color.
  • 1/2 cup diced red onion Provides a nice bite.
  • 1 cup sweet peas (cooked or canned) For added sweetness.

Method
 

Preparation
  1. In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
  2. In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper until well combined.
  3. To the dressing, add the chopped celery, bell peppers, red onion, and sweet peas. Stir well to combine.
  4. Gently fold the cooled macaroni into the vegetable and dressing mixture until everything is evenly coated.
  5. Cover the salad and place it in the refrigerator for at least 30 minutes to let the flavors meld together.
  6. Once ready, give it a good stir and enjoy your creamy creation!

Notes

Leftover Creamy Macaroni Salad can be stored in an airtight container in the fridge for up to 3 days. Keep the dressing separate until you're ready to serve to maintain texture.