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Easy Macaroni Salad

This Easy Macaroni Salad is creamy, tangy, and loaded with colorful veggies, making it perfect for summer picnics and potlucks. Quick to prepare, it's a crowd-pleaser that tastes even better the next day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 2 cups Macaroni Pasta Feel free to swap with any short pasta like shells or fusilli.
Dressing
  • 1 cup Mayonnaise Greek yogurt or vegan mayo can be substitutes.
  • 1 tablespoon Dijon Mustard Yellow mustard works as well.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
Veggies and Extras
  • 1 cup Celery, chopped Chopped bell peppers or cucumbers can also add crunch.
  • 1/2 cup Red Onion, chopped Consider using green onions for a milder taste.
  • 1/2 cup Sweet Pickles, chopped Dill pickles can work if you prefer a tangier flavor.
  • 2 Hard-Boiled Eggs, chopped Can be omitted for vegetarian option or substituted with shredded chicken.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Stir until smooth.
  3. Chop the celery, red onion, and sweet pickles. Fold these into the mayonnaise mixture.
  4. Peel and chop the hard-boiled eggs, and gently stir them into the bowl.
  5. Add the cooled macaroni and mix gently until well coated.
  6. Cover and chill in the fridge for at least 30 minutes before serving.

Notes

Letting the salad sit in the fridge allows the flavors to blend beautifully. Add fresh herbs like parsley for extra flavor, and taste before serving to adjust seasoning.