Classic Macaroni Salad
Ingredients:
1 pound elbow macaroni
1 cup mayonnaise
1/4 cup sweet pickle relish (or finely chopped dill pickles)
2 tablespoons yellow mustard
1 tablespoon white vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 cup diced celery
1/2 cup diced red onion
1/2 cup diced red bell pepper (or any color of your choice)
1/2 cup frozen peas, thawed
1/2 cup cubed cheddar cheese (optional)
Paprika, for garnish (optional)
Directions:
Cook the Macaroni:
Boil the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and remove excess starch. This helps keep the salad from getting too sticky.
Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish (or chopped dill pickles), yellow mustard, white vinegar, sugar, salt, and pepper until smooth and well-combined.
Add Veggies and Cheese:
Stir in the diced celery, red onion, bell pepper, thawed peas, and cubed cheddar cheese (if using). Mix gently to combine everything evenly.
Combine with Pasta:
Add the cooled macaroni to the bowl with the dressing and veggies. Stir thoroughly to ensure the pasta is evenly coated with the creamy dressing.
Chill:
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Chilling also improves the salad’s texture.
Adjust Seasoning:
Before serving, taste and adjust the seasoning. Add more salt, pepper, or mayonnaise if you prefer a creamier texture.
Garnish (Optional):
Sprinkle a bit of paprika on top for color and an extra flavor kick before serving.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6-8