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Classic Macaroni Salad

A creamy and crunchy pasta salad that's perfect for summer gatherings, packed with flavor and easy to make in one bowl.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 3 cups elbow macaroni Can substitute with cavatappi or rotini.
Vegetables
  • 1 small red onion Soaked in cool water for 5 minutes.
  • 2 stalks celery Can be omitted or replaced with jicama.
  • 1 large green bell pepper Substitute with yellow or red for sweetness.
  • 2 large hard-boiled eggs Diced.
Dressing
  • 1 cup mayo Duke's recommended.
  • 2 tablespoons yellow mustard Dijon for different flavor.
  • 2 tablespoons white vinegar Apple cider can be used.
  • 1 tablespoon granulated sugar Reduce or omit based on preference.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
  • 1 teaspoon granulated garlic Fresh minced garlic can also be used.
  • 1 teaspoon onion powder
Add-Ins
  • 1 cup diced pickles Or sweet relish.
  • 1 cup cooked shrimp Or chicken.

Method
 

Preparation
  1. Boil the elbow macaroni in salted water until al dente. Drain and let cool.
  2. While the pasta cools, chop the onion, celery, bell pepper, and dice the hard-boiled eggs.
  3. In a large bowl, combine the cooled pasta, veggies, mayo, mustard, vinegar, sugar, salt, pepper, garlic, onion powder, pickles, and shrimp or chicken. Stir until everything is well-coated!

Notes

Serve chilled, garnished with extra diced peppers. It keeps well in the fridge for about 3 to 5 days in an airtight container. Refresh with more mayo before serving.