macaroni salad

Here’s a classic, creamy macaroni salad — perfect for picnics, BBQs, or as a side with sandwiches 🥗🍴

🥣 Classic Macaroni Salad

Ingredients (Serves 6–8)

• 8 oz elbow macaroni (about 2 cups dry)

• ½ cup mayonnaise (adjust to preference)

• 2 tsp Dijon mustard (optional, adds tang)

• 2–3 celery stalks, finely chopped

• ½ small onion, finely chopped

• ½ cup shredded carrot (optional, adds color and crunch)

• 2 hard-boiled eggs, chopped (optional)

• Salt & pepper to taste

• 1–2 tsp apple cider vinegar or lemon juice (for a little brightness)

• Optional: chopped pickles, bell pepper, or herbs like parsley

Instructions

1. Cook the pasta

   • Boil elbow macaroni in salted water according to package directions until al dente.

   • Drain and rinse with cold water to cool completely.

2. Make the dressing

   • In a bowl, mix mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, and pepper until smooth.

3. Combine

   • In a large bowl, add cooked pasta, celery, onion, carrot, and eggs.

   • Pour dressing over the pasta and mix well until evenly coated.

4. Chill

   • Cover and refrigerate at least 1–2 hours, preferably overnight.

   • Chilling helps flavors meld and improves texture.

5. Serve

   • Taste and adjust salt, pepper, or acidity before serving.

   • Garnish with extra chopped parsley or paprika for color.

Tips for Perfect Macaroni Salad

• Cook pasta slightly firm — it softens in the fridge.

• Cold water rinse stops cooking and keeps noodles from sticking.

• Make ahead — macaroni salad tastes best after a few hours in the fridge.

• Customize: add protein like diced ham, cooked bacon, or shredded chicken for a heartier salad.

If you want, I can also give you a “creamy, ultra-smooth, classic deli-style macaroni salad” recipe that tastes like it came straight from a restaurant — extra creamy and perfectly balanced.