Ingredients:
- 2 cups boiled and cooled elbow macaroni
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper to taste
- Red 1/2 cup bell pepper, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup red onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh parsley, chopped
- Dill pickles 1/4 cup, finely chopped
- 1/4 cup black olives, sliced (optional)
- 2 boiled eggs, chopped (optional)
- Green pepper for garnish (optional)
Steps:
- Cook the macaroni:
— Cook elbow macaroni according to package directions. Drain, rinse under cold water, and let cool completely. - Prepare the dressing:
- In a large bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. This creates a creamy salad dressing.
- Mix ingredients:
- Add cooled macaroni to dressing and stir until well coated.
- Add vegetables:
- Add diced red and green bell peppers, finely chopped red onion, celery, fresh parsley, dill pickles, and black olives (if using) . Mix well to combine.
- Optional: Add boiled eggs:
- If desired, add chopped boiled eggs for added creaminess and protein.
- Cover the bowl and refrigerate the macaroni salad for at least 2 hours to let the flavors meld.
- Garnish and serve:
— Garnish with a pinch of paprika (optional) for color before serving. - Enjoy:
— Serve macaroni salad chilled and enjoy as a refreshing side dish at picnics, barbecues, or family gatherings.
This classic macaroni salad is a crowd pleaser with its perfect balance of flavor and texture. You can customize it by adding your favorite toppings such as powdered cheese, cherry tomatoes, and crispy bacon.