A classic American salad with a perfect blend of tender pasta and flavorful dressing, ideal for family picnics, backyard barbecues, and summer gatherings.
Ingredients
Scale:
2 cups elbow macaroni, cooked and cooled
1 cup diced celery
1 cup diced red bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and pepper to taste
1/2 cup shredded carrots (optional)
Fresh herbs like dill or chives for garnish (optional)
Instructions
Cook the elbow macaroni according to package instructions to 'al dente' texture, then drain and rinse under cold water.
In a large mixing bowl, combine the cooled macaroni with diced celery, red bell pepper, red onion, and parsley. Toss gently.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and sugar. Add salt and pepper to taste.
Pour the dressing over the macaroni and vegetable mixture. Gently toss to ensure all ingredients are evenly coated.
Cover the salad and refrigerate for at least one hour. Stir gently before serving.
Before serving, taste and adjust the seasoning if necessary. Garnish with additional fresh herbs if desired.
