Description
Macaroni Salad is the quintessential summer side dish that elevates any Memorial Day BBQ with its creamy texture and vibrant flavors. This delightful salad combines al dente elbow macaroni with crunchy vegetables, all enveloped in a zesty dressing. It’s easy to whip up and can be prepared ahead of time, allowing the flavors to meld beautifully. Whether you’re grilling burgers or enjoying a sunny picnic, this Macaroni Salad is sure to be a crowd-pleaser that brings everyone together.
Ingredients
Scale
- 2 cups dry elbow macaroni
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 stalk celery, finely chopped
- ½ red onion, diced
- 1 jar (4 oz) diced pimento peppers
- Salt and pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- While pasta cools, chop celery and onion; drain pimentos.
- In a large bowl, combine mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Add cooled macaroni and veggies to the bowl; gently fold in dressing until well-coated.
- Cover and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Enhance flavor by adding diced bell peppers for sweetness or crispy bacon bits for smokiness. Store leftovers in an airtight container for up to three days; stir in extra dressing before serving.