A classic creamy macaroni salad that is perfect for summer gatherings, combining tender pasta with a rich, creamy dressing and fresh vegetables.
Ingredients
Scale:
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 diced celery
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup frozen peas (optional)
1/4 cup chopped fresh parsley (optional)
Paprika or black pepper for sprinkling (optional)
Instructions
Cook the Pasta: In a large pot of salted boiling water, add the elbow macaroni. Cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk together until smooth and creamy.
Combine Ingredients: In a large mixing bowl, add the cooled macaroni, diced celery, red bell pepper, red onion, and frozen peas (if using). Pour the creamy dressing over the top.
Toss to Combine: Gently fold the dressing into the pasta and vegetables until everything is well coated.
Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving.
Garnish and Serve: Just before serving, sprinkle with chopped parsley and a dash of paprika or black pepper for added color and flavor.
