When it comes to backyard barbecues, potlucks, or weekday lunches, few dishes deliver the comfort and nostalgia of a good macaroni salad. But not all macaroni salads are created equal. Some are too bland, others too soggy, and many just don’t have the perfect balance of flavors and textures. This recipe, however, is a game-changer — the best macaroni salad I’ve ever tasted, and once you try it, you’ll agree!
🌟 Why This Macaroni Salad Stands Out
What makes this macaroni salad exceptional is the balance between creaminess, tanginess, crunch, and seasoning. It doesn’t rely heavily on mayonnaise alone — the dressing is elevated with a touch of vinegar, mustard, and a hint of sweetness. The vegetables add crunch and freshness, while the pasta holds everything together with the perfect bite.
🧂 Ingredients
For the salad:
- 2 cups elbow macaroni (uncooked)
- 1 cup diced celery
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion (optional, for bite)
- 1/2 cup shredded carrots
- 1/4 cup chopped dill pickles or relish (optional but flavorful)
- 2 hard-boiled eggs, chopped (optional)
For the dressing:
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt for lighter version)
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar or honey (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: a pinch of garlic powder or paprika for added flavor
🥣 Directions
TO CONTINUE READING THE ARTICLE PLEASE SEE PAGE 2
