Description
This creamy macaroni salad recipe is a summer classic. Tender elbow macaroni tossed with mayo, mustard, vinegar, and crisp vegetables. Perfect for family picnics, meal prep, and potluck gatherings.
Ingredients
3 cups uncooked elbow macaroni
½ medium red onion, finely diced (about 1 cup)
1 rib celery, finely diced (about ⅓ cup)
½ green bell pepper, finely diced (about ⅓ cup)
1 cup mayonnaise
1 tablespoon yellow mustard
3 tablespoons white vinegar
½ teaspoon black pepper
2 teaspoons white sugar
1 teaspoon salt
½ teaspoon granulated garlic
½ teaspoon onion powder
Instructions
1. Cook macaroni in salted water until al dente. Drain and cool.
2. In a bowl, whisk mayo, mustard, vinegar, sugar, salt, garlic, onion powder, and pepper. Stir in onion, celery, and bell pepper.
3. Add pasta to a large bowl, pour in half the dressing, toss gently. Cover and chill at least 2 hours.
4. Add the rest of the dressing, toss again, season if needed. Serve cold.
Notes
Make ahead: Best if prepared the day before for deeper flavor.
Storage: Keep in airtight container in fridge 3–5 days.
Safety: Do not leave mayo-based salads out more than 2 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: macaroni salad recipe, creamy macaroni salad recipe with mayo, easy pasta salad recipes for potluck gatherings, family picnic recipes