Classic Macaroni Salad
This classic macaroni salad recipe is creamy, tangy, and loaded with crunchy veggies — it's the ultimate crowd-pleaser for every cookout, picnic, or potluck on your calendar.Simple, creamy, and just tangy enough to keep you going back for 'just one more spoonful.'
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Refrigerator
Ingredients
Pasta
- 3 cups Elbow macaroni (uncooked)
Veggies
- ½ medium Red onion, finely diced about 1 cup
- 1 rib Celery rib, finely diced about 1/3 cup
- ½ pepper Green bell pepper, finely diced about 1/3 cup
Dressing
- 1 cup Mayonnaise (Duke's recommended)
- 1 tablespoon Yellow mustard
- 3 tablespoons White vinegar
Seasonings
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 teaspoons White sugar
- ½ teaspoon Granulated garlic
- ½ teaspoon Onion powder
Instructions
- Cook your elbow macaroni in well-salted water according to package directions. Drain and rinse under cool water until pasta is completely cooled.
- In a separate bowl, whisk together mayonnaise, mustard, vinegar, black pepper, sugar, salt, granulated garlic, and onion powder until smooth. Add diced red onion, celery, and green bell pepper. Stir to coat veggies with dressing.
- Add cooled pasta to a large bowl and toss with about half the dressing. Cover and refrigerate both pasta and remaining dressing for at least 2 hours.
- Before serving, add the remaining dressing to the pasta, toss to coat, and adjust seasoning with salt and pepper. Serve cold.
Notes
Duke's mayonnaise is recommended for a richer, less sweet flavor. For make-ahead convenience, prep the salad the night before. Variations: add hard-boiled eggs, ham, tuna, cayenne, jalapeños, shredded carrots, peas, or red bell pepper. Store in airtight container in fridge up to 4 days.