Description
Pioneer Woman’s Macaroni Salad is a classic pasta salad made with cooked elbow macaroni, a creamy mayonnaise-based dressing, and a variety of vegetables like bell peppers, celery, and onions. The salad is tossed together and chilled before serving, allowing the flavors to meld and creating a dish that’s both satisfying and refreshing.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 small red onion, finely chopped
- 2 celery stalks, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 1/4 cup chopped fresh parsley (optional)
- Optional add-ins: hard-boiled eggs, shredded cheese, pickles
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the macaroni in a colander and rinse it under cold water to cool it down quickly and stop the cooking process. Let the macaroni drain well.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until the dressing is smooth and well combined.
- Mix the Salad: Add the cooled macaroni to the bowl with the dressing. Toss the macaroni to coat it evenly with the dressing. Add the chopped red onion, celery, red bell pepper, green bell pepper, and parsley (if using). Stir everything together until the salad is well mixed.
- Chill the Salad: Cover the salad and refrigerate it for at least 1 hour before serving. Chilling the salad allows the flavors to meld and enhances the taste.
- Serve: Before serving, give the salad a quick stir. Taste and adjust the seasoning if necessary. Serve the macaroni salad cold, and enjoy!