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Homemade Macaroni Salad

This macaroni salad is made by cooking pasta until al dente, then mixing it with a creamy, tangy dressing and crunchy vegetables. The final dish has a smooth, saucy texture with visible pieces of vegetables, garnished for a colorful appearance. It is served chilled, offering a refreshing and satisfying bite with contrasting textures.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 8 oz elbow macaroni uncooked
  • ¾ cup mayonnaise or Greek yogurt
  • 2 tablespoons yellow mustard
  • 1 cup diced celery
  • 1/2 cup diced red onion
  • ½ to ¾ cup diced pickles adjust to taste
  • 2 tablespoons apple cider vinegar or lemon juice
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Knife and cutting board
  • Spoon or spatula

Method
 

  1. Boil elbow macaroni according to package instructions until al dente
  2. Drain and rinse under cold water
  3. In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper
  4. Add cooked macaroni to the bowl
  5. Stir in diced celery, red onion, and pickles
  6. Mix until everything is evenly coated
  7. Chill for at least 30 minutes before serving