Description
A classic, creamy macaroni salad featuring tender pasta and fresh vegetables, perfect for summer gatherings and potlucks.
Ingredients
- 3 cups elbow macaroni pasta
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, finely diced
- 1 cup mayonnaise
- 3 tbsp whole milk
- 1.5 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp smoked paprika
Instructions
- Boil a large pot of salted water and cook the elbow macaroni until al dente, about 8 to 10 minutes.
- Drain the macaroni and rinse under cold water to stop cooking.
- Chop the red onion, red bell pepper, green bell pepper, and celery.
- Combine the cooked macaroni with the diced vegetables in a large mixing bowl.
- Mix mayonnaise, whole milk, apple cider vinegar, sugar, Dijon mustard, garlic powder, salt, black pepper, and smoked paprika in another bowl.
- Pour the dressing over the macaroni and veggies and toss until well coated.
- Chill the salad in the refrigerator for at least an hour before serving.
Notes
For variations, consider adding proteins like chicken or bacon, or substituting Greek yogurt for mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American