Creamy Macaroni Salad
What makes this macaroni salad special is how easy and budget-friendly it is. You don’t need any fancy ingredients — just pasta, a few veggies, and some basic pantry staples. It’s perfect for feeding a crowd or packing into lunchboxes, and kids love it too.
Equipment
- Medium pot
- Colander
- Large mixing bowl
- Cutting Board & Knife
- Measuring Cups & Spoons
- Rubber spatula or large spoon
- Plastic wrap or airtight container
Ingredients
For the Salad:
- 2 cups elbow macaroni uncooked
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1/2 cup sweet pickle relish optional but tasty
For the Creamy Dressing:
- 1 cup mayonnaise
- 2 tablespoons vinegar white or apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
Step 1: Cook the Macaroni (10–12 minutes)
- Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook until tender but still firm (al dente), about 10–12 minutes.
- Pro Tip: Give the pasta a stir once or twice while cooking so it doesn’t stick together.
Step 2: Drain and Cool (5–10 minutes)
- Drain the cooked pasta in a colander and rinse under cold water. This cools it down quickly and stops the cooking. Let it sit for a few minutes to drain well.
- Pro Tip: You want the pasta to be completely cool before mixing—this helps the dressing stick better!
Step 3: Prep the Veggies (while pasta cools)
- Chop up your carrots, celery, red bell pepper, red onion, and any other add-ins you want. Try to dice everything small so it mixes well with the pasta.
Step 4: Make the Dressing (2–3 minutes)
- In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth.
- Pro Tip: Taste the dressing before adding the pasta—you can adjust the tang or sweetness if needed!
Step 5: Mix Everything Together (2–3 minutes)
- Add the cooled pasta and chopped veggies to the bowl with the dressing. Use a spatula or large spoon to gently mix until everything is well coated.
- Be gentle! Stir slowly so the pasta doesn’t break apart.
Step 6: Chill and Serve (30+ minutes)
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the fridge for at least 30 minutes before serving so the flavors can blend.
- Pro Tip: If it looks a little dry after chilling, stir in a tablespoon or two of mayo before serving to freshen it up.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: 350–400
- Protein: 5–7g
- Carbohydrates: 35–40g
- Fat: 20–25g
- Fiber: 2–3g
- Sugar: 4–6g
- Sodium: 300–500mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.