Classic Macaroni Salad
Classic Macaroni Salad Recipe: A timeless crowd-pleaser
Step back into the comforting embrace of childhood memories with our Classic Macaroni Salad recipe. Bursting with vibrant color and flavor, this timeless dish is a celebration of simplicity. From family picnics to backyard barbecues, this recipe has graced countless tables, bringing joy and to all who taste it. Join us on a journey down memory lane as we rediscover the magic of this beloved comfort food.
Ingredients:
- 2 cups uncooked elbow macaroni
- 3 hard-boiled eggs, chopped
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper (any color)
- 1/4 cup chopped black olives (optional)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Paprika for garnish (optional)
- Chopped fresh parsley for garnish (optional)
Instructions to make the best macaroni salad:
Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let cool completely.
In a large mixing bowl, combine the cooked macaroni, chopped hard-boiled eggs, diced celery, diced red onion, diced bell pepper, and chopped black olives (if using).
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined.
Pour the dressing over the macaroni mixture and toss until everything is evenly coated.
Cover the bowl and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the macaroni salad a final toss and adjust seasoning if necessary.
Garnish with a sprinkle of paprika and chopped fresh parsley, if desired.
This Classic Macaroni Salad is perfect for picnics, barbecues, or as a side dish for any meal. It’s creamy, flavorful, and always a crowd-pleaser!
Embrace nostalgia with every bite of this Macaroni Salad
Tips for the Macaroni Salad recipe:
- Cook Macaroni Al Dente: Cook it just until it’s al dente (firm to the bite), as it will continue to soften as it sits in the salad dressing.
- Chill Ingredients: For the best flavor and texture, chill the cooked macaroni and hard-boiled eggs before mixing them with the other ingredients. This helps prevent the salad from becoming mushy.
- Mix Dressing Separately: Mix the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper separately before adding them to the salad. This ensures that the dressing is evenly distributed throughout the salad.
- Adjust Seasoning: Taste the macaroni salad before serving and adjust the seasoning as needed. You can add more salt, pepper, or vinegar to suit your taste preferences.
- Garnish Creatively: Sprinkle paprika for a pop of color or chopped fresh parsley for a burst of freshness just before serving. These garnishes not only enhance the visual appeal but also add extra flavor to the dish.
Serving Ideas:
- Picnic or BBQ Side: Serve the macaroni salad as a side dish at picnics, barbecues, or potluck gatherings. It pairs well with grilled meats, burgers, hot dogs, and other classic picnic fare.
- Lunchtime Favorite: Pack the salad into individual containers for an easy and satisfying lunch option. It’s delicious, and perfect for on-the-go meals.
- Sandwich Filling: Use this salad as a filling for sandwiches or wraps. Spread it on bread or tortillas, add some lettuce or spinach leaves, and you’ve got a tasty meal.
- Main Course: Turn the macaroni salad into a main course by adding protein such as grilled chicken, tuna, or shrimp. This transforms the salad into a hearty meal option.
Classic Macaroni Salad
Ingredients
- 2 cups uncooked elbow macaroni
- 3 hard-boiled eggs chopped
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper any color
- 1/4 cup chopped black olives optional
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Paprika for garnish optional
- Chopped fresh parsley for garnish optional
Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let cool completely.
- In a large mixing bowl, combine the cooked macaroni, chopped hard-boiled eggs, diced celery, diced red onion, diced bell pepper, and chopped black olives (if using).
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined.
- Pour the dressing over the macaroni mixture and toss until everything is evenly coated.
- Cover the bowl and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the macaroni salad a final toss and adjust seasoning if necessary.
- Garnish with a sprinkle of paprika and chopped fresh parsley, if desired.
