Description
A creamy, crunchy, and tangy macaroni salad that’s easy to make and perfect for picnics and potlucks.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons white vinegar
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup grated carrots
- 1/4 cup sweet pickle relish
- Salt and black pepper to taste
- Optional: chopped hard-boiled eggs, paprika, diced red bell pepper, peas
Instructions
- Cook elbow macaroni according to package instructions until al dente; drain and rinse under cold water to stop cooking.
- In a large bowl, mix together mayonnaise, mustard, vinegar, salt, and pepper.
- Add cooled macaroni, celery, onion, carrots, and relish to the dressing and mix thoroughly.
- Taste and adjust seasoning as needed; chill the salad in the refrigerator for at least 2 hours before serving.
Notes
For a tangy twist, swap Greek yogurt for some of the mayonnaise. Keep chilled and consume within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: macaroni salad, pasta salad, picnic recipe, side dish