Creamy Macaroni Salad
Ingredients
- 1 lb elbow macaroni dry
- 3 stalks celery finely diced
- 1 red bell pepper finely diced
- 1/2 red onion finely diced
- 2 carrots (peeled and shredded)
- 2 hard-boiled eggs peeled and roughly chopped, optional
- 1 1/2 cups mayonnaise full-fat, quality brand
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar or honey
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/2 teaspoon smoked paprika for topping
- 2 tablespoons fresh flat-leaf parsley chopped
Instructions
- Bring a large pot of heavily salted water to a boil. Add the elbow macaroni and cook according to package directions, but add 1 to 2 extra minutes beyond al dente — the pasta should be just slightly softer than you'd cook it for a hot dish.
- Drain the pasta in a colander and rinse briefly with cool water to stop the cooking. Shake well to remove excess water. Do not rinse so thoroughly that the pasta is ice cold — slightly warm pasta absorbs the dressing far better.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and celery salt until completely smooth and well combined.
- Taste the dressing and adjust seasoning as needed — it should taste slightly tangier and saltier than you think necessary, since the pasta will absorb and mellow the flavors as it chills.
- Add the still-slightly-warm drained pasta directly to the bowl with the dressing. Toss immediately to coat thoroughly. The warmth of the pasta will help it absorb the dressing deeply.
- Add the diced celery, red bell pepper, red onion, shredded carrots, and chopped hard-boiled eggs (if using). Fold everything together gently until evenly distributed throughout the salad.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. The pasta will absorb some of the dressing as it chills.
- Before serving, stir the salad and check the consistency. If it looks dry, stir in an extra tablespoon or two of mayonnaise and a small splash of apple cider vinegar to refresh the dressing.
- Transfer to a serving bowl, dust the top with smoked paprika, and sprinkle with fresh chopped parsley. Serve cold and enjoy immediately.
Notes
Make-Ahead: This salad is best made at least 2 hours ahead and keeps beautifully for up to 4 days in the refrigerator. Always reserve a little extra dressing to stir in before serving since the pasta absorbs moisture as it sits. Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze — the mayo dressing will separate and the pasta texture will suffer. Food Safety: Do not leave macaroni salad at room temperature for more than 2 hours. At outdoor events, nest the serving bowl in a larger bowl filled with ice to keep it safely chilled. Lighter Option: Replace half the mayonnaise with full-fat plain Greek yogurt for a protein boost with a slightly tangier flavor. Whole Wheat Pasta: Substitute whole wheat elbow macaroni for added fiber and a nuttier flavor.