Easy Macaroni Salad
How to make easy macaroni salad: this simple recipe is the best! Creamy homemade macaroni salad is perfect for summer barbecues and picnics and requires just a few ingredients!
Servings: 8
Ingredients
- 1 pound elbow macaroni noodles cooked according to package directions
- 3 tbsp cider vinegar
- ¼ cup grated sweet yellow onion (vidalia)
- 1 ½ cups celery, finely chopped
- 1 cup red bell pepper, finely diced
- ¼ cup parsley - finely chopped
- 2 ½ - 3 cups mayonnaise
- ⅓ cup milk or half and half
- 1 tablespoon yellow mustard
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook the pasta: bring a large pot of salted water to a boil. Add 1 pound elbow macaroni noodles and cook according to package directions until al dente. Drain the noodles and transfer them to a large mixing bowl.
- Prep the vegetables: finely chop 1 ½ cups celery, 1 ½ cups red bell pepper, and ¼ cup fresh parsley. Grate ¼ cup sweet yellow onion.
- Add vinegar and onion: to the drained macaroni noodles, stir in 3 tablespoons apple cider vinegar and ¼ cup grated yellow onion. Toss until well combined then cover and refrigerate for 20 minutes to slightly cool the noodles.
- Make the dressing: in a medium bowl whisk together 2 ½ to 3 cups mayonnaise (depending on how creamy you like it) with ⅓ cup of milk or half-and-half. Add 1 tablespoon yellow mustard, 1 tablespoon sugar, and 1 teaspoon each of salt and black pepper.
- Combine and chill: stir in the chopped vegetables, pour in the dressing and stir until everything is evenly coated. Cover and refrigerate the macaroni salad for at least 4 hours or overnight to allow the flavors to blend.
- Just before serving: stir in a little extra milk or mayo as needed.
Notes
You may need to add a bit more mayo or milk (1 tablespoon at a time) to the macaroni salad just before serving if it seems dry.