➡️ There are only a few days left until the official arrival of summer and the weather is already warm, so I’m thinking of the classic macaroni salad, one of my favorite recipes for the hot season. Of course, this type of food is a perfect choice all year round, not only on hot days, because it is a side dish that goes well with countless main dishes.
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Classic Macaroni Salad
Classic Macaroni Salad is a perfect side dish for any occasion. Whether it's a family gathering, a potluck, or a barbecue, this dish is always a crowd-pleaser. The creamy and tangy dressing, paired with al dente macaroni and crunchy vegetables, make for a delicious and refreshing combination. This dish is versatile and can be customized to suit your taste preferences by adding or omitting ingredients.This recipe is straightforward and easy to follow, making it perfect for both novice and experienced cooks. It can be prepared in advance and refrigerated, allowing the flavors to meld together and making it a perfect make-ahead dish for busy schedules. The macaroni salad can be served as a side dish or as a light lunch or dinner option.The key to a perfect macaroni salad is to balance the flavors and textures of the ingredients. The dressing should be creamy and tangy, but not overpowering. The macaroni should be cooked al dente, not too soft or too hard. The vegetables should be fresh and crunchy, adding a pop of color and texture to the dish.In this recipe, I will show you how to make a Classic Macaroni Salad step-by-step, from the selection of the ingredients to the final presentation. By following my instructions, you will be able to create a delicious and satisfying macaroni salad that will become a family favorite.
- 1 pound elbow macaroni
- ½ cup red onion, diced
- ½ cup celery, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup shredded carrots
- ¼ cup fresh parsley, chopped
- ¼ cup sweet pickle relish
- 1 cup mayonnaise
- ¼ cup white vinegar
- 2 tbsp Dijon mustard
- 1 tsp sugar
- salt and pepper, to taste
Cook the macaroni according to the package instructions, drain and rinse with cold water to stop the cooking process. Set aside.
In a large bowl, mix together the red onion, celery, red and green bell pepper, shredded carrots, and parsley.
Add the cooked macaroni to the bowl and mix well with the vegetables.
In a separate bowl, mix together the mayonnaise, white vinegar, Dijon mustard, sweet pickle relish, sugar, salt, and pepper.
Pour the dressing over the macaroni mixture and stir until everything is coated evenly.
Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour before serving.
- Be sure not to overcook the macaroni, as it will become mushy and lose its shape. It’s important to cook it just until it’s al dente.
- Rinse the cooked macaroni under cold water to stop the cooking process and prevent it from sticking together.
- Use a sharp knife to dice the vegetables into small, uniform pieces.
- Chill the salad for at least an hour before serving to allow the flavors to meld together.
- Add more or less of any vegetable or spice to suit your personal taste.