Easy Classic Macaroni Salad

This easy classic macaroni salad features perfectly tender elbow pasta, colorful crisp veggies, and a rich, creamy dressing with a subtle kick. Perfect for barbecues, picnics, and summer potlucks!

Creamy Classic Macaroni Salad

Prep Time & Yield

• Prep Time: 15 minutes

• Cook Time: 8 minutes

• Chilling Time: 1 hour

• Servings: 6 to 8 servings

Ingredients

For the Salad:

• 8 oz (about 2 cups) elbow macaroni

• 1/2 cup red bell pepper, finely diced

• 1/2 cup green bell pepper, finely diced

• 1/3 cup red onion, finely diced

• 2 tbsp fresh parsley, finely chopped (optional)

For the Creamy Dressing:

• 3/4 cup mayonnaise

• 1 tbsp yellow mustard or Dijon mustard

• 1 tbsp apple cider vinegar (or white vinegar)

• 1 tsp granulated sugar

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp freshly cracked black pepper

• 1/8 tsp crushed red pepper flakes (for a mild hint of heat)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until tender (al dente). Drain and rinse thoroughly under cold running water to stop the cooking process and cool the noodles completely.

2. Make the Dressing: In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, black pepper, and red pepper flakes until smooth and creamy.

3. Combine: In a large mixing bowl, add the cooled macaroni, diced red bell pepper, green bell pepper, and red onion.

4. Dress and Toss: Pour the dressing over the pasta and vegetable mixture. Toss gently until every noodle is evenly coated.

5. Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving. This gives the pasta time to absorb all the delicious flavors. Garnish with chopped parsley and an extra pinch of black pepper before serving.

Chef's Tip: If the salad absorbs too much dressing while sitting in the fridge, simply stir in a tablespoon of extra mayo or a splash of milk right before serving to restore its ultra-creamy texture!