- Cook the macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain, rinse under cold water, and let cool completely. - Prepare the dressing
In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth. - Mix the salad
Add the cooled macaroni, chopped vegetables, and eggs to the bowl. Toss gently to coat everything in the dressing. Taste and adjust seasoning as needed. - Chill and serve
Cover and refrigerate for at least 1 hour before serving. This allows the flavors to blend and the pasta to absorb the dressing.
🧊 Storage Tips
- Store the salad in an airtight container in the refrigerator for up to 3–4 days.
- Stir before serving as the dressing may settle.
- Do not freeze, as mayonnaise-based dressings don’t thaw well.
🍴 Optional Add-Ins for a Twist
Want to personalize your macaroni salad? Try these tasty additions:
- Crumbled bacon for a smoky touch
- Chopped green olives or capers for tang
- Shredded cheese for extra creaminess
- Cooked peas or corn for sweetness
- Diced chicken or ham for a protein boost
🥇 Final Thoughts
This macaroni salad hits every note: creamy, crunchy, tangy, and slightly sweet. It’s easy to prepare, budget-friendly, and loved by kids and adults alike. Whether you’re hosting a cookout or packing lunch, this is the macaroni salad recipe you’ll turn to again and again.
So the next time you hear someone say, “This is the best macaroni salad I’ve ever tasted,” you’ll know exactly which recipe they’re talking about!
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