Classic Macaroni Salad
Make this Classic Macaroni Salad for your next cookout. A creamy, crunchy delight that's easy to prepare. Try it now!
Ingredients
- 1 lb elbow macaroni uncooked
- 1 cup chopped red bell pepper approx. 1 pepper
- 1/2 cup chopped celery approx. 2 stalks
- 1/2 cup chopped sweet pickles or gherkins
- 3 large hard-boiled eggs chopped
- 1/4 cup chopped red onion
- 2 cups mayonnaise full fat preferred
- 2 Tbsp apple cider vinegar
- 2 Tbsp sweet pickle juice from the jar
- 2 Tbsp granulated sugar
- 1 Tbsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Boil a large pot of water. Once boiling, add salt to taste.
- Add the elbow macaroni to the boiling water and cook according to the package instructions for al dente. Drain the pasta, rinse it thoroughly with cold water, and let it drain completely.
- In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sweet pickle juice, granulated sugar, dijon mustard, kosher salt, and black pepper. Whisk or stir until the dressing is smooth and well mixed.
- Add the drained and cooled macaroni to the dressing in the mixing bowl. Stir in the chopped red bell pepper, celery, sweet pickles, hard-boiled eggs, and red onion. Mix until all ingredients are evenly coated with the dressing.
- Cover the mixing bowl tightly and refrigerate for 1 to 2 hours, preferably longer.
- Before serving, stir the salad to redistribute the dressing and ensure everything is well coated. Serve chilled.