A classic Macaroni Salad, a staple in many homes that brings creamy comfort and a burst of flavor to any table. It's cherished for its taste and versatility, making it perfect for summer gatherings, picnics, and family barbecues.
Ingredients
Scale:
2 cups elbow macaroni
1 cup diced celery
1 cup diced bell pepper (red or green)
1/2 cup diced red onion
1 cup sweet pickle relish
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and pepper to taste
1 cup cooked and crumbled bacon (optional)
1/2 cup shredded cheddar cheese (optional)
1 cup diced cucumbers (optional)
Chopped fresh herbs (like parsley or dill) for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking, ensuring even cooking.
Once cooked, drain the macaroni and rinse under cold water to stop the cooking process. This also helps cool the pasta and prevents it from sticking together.
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk until the dressing is smooth and creamy.
Add the cooled macaroni, diced celery, bell pepper, red onion, and sweet pickle relish to the bowl with the dressing. Stir gently to combine.
For added flavor, mix in any optional ingredients like crumbled bacon or shredded cheese at this stage.
Taste and adjust the seasoning, adding more salt, pepper, or vinegar as needed.
Cover the salad and refrigerate for at least 1 hour, allowing the flavors to meld together.
