1. Can I make macaroni salad ahead of time?

Absolutely. In fact, it tastes better when made ahead! Prepare the salad and refrigerate it for at least 2 hours to allow the flavors to meld. Just remember to add the final half of the dressing right before serving for the creamiest texture.

2. How do I prevent the macaroni salad from becoming dry?

Macaroni absorbs dressing as it sits. To keep it creamy, reserve half of the dressing and add it just before serving. You can also stir in a splash of milk or vinegar if needed.

3. Is there a way to make this macaroni salad healthier?

Yes! Use light or avocado-based mayo, add more crunchy veggies like carrots or cucumber, and reduce the sugar or leave it out altogether. Whole wheat or legume-based pasta can also be used for added fiber.

4. Can I freeze macaroni salad?

Freezing is not recommended. The mayonnaise-based dressing tends to separate and become watery when thawed, affecting the overall texture and flavor.

Classic Macaroni Salad

Name: Classic Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Southern American
Ingredients: 3 cups uncooked elbow macaroni; 1/2 medium red onion, finely diced (about 1 cup); 1 rib celery, finely diced (about 1/3 cup); 1/2 green bell pepper, finely diced (about 1/3 cup); 1 cup mayonnaise; 1 tablespoon yellow mustard; 3 tablespoons white vinegar; 1/2 teaspoon black pepper; 2 teaspoons white sugar; 1 teaspoon salt; 1/2 teaspoon granulated garlic (or garlic powder); 1/2 teaspoon onion powder

Description

This classic macaroni salad is creamy, tangy, and packed with crunchy vegetables, making it the perfect beginner-friendly side dish for any gathering.

Ingredients

Scale

3 cups uncooked elbow macaroni
1/2 medium red onion, finely diced (about 1 cup)
1 rib celery, finely diced (about 1/3 cup)
1/2 green bell pepper, finely diced (about 1/3 cup)
1 cup mayonnaise
1 tablespoon yellow mustard
3 tablespoons white vinegar
1/2 teaspoon black pepper
2 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon onion powder

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Instructions

Cook the elbow macaroni in salted water according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
In a separate bowl, mix together the mayonnaise, yellow mustard, white vinegar, sugar, salt, pepper, granulated garlic, and onion powder until smooth. Stir in the diced red onion, celery, and bell pepper.
Place the cooled pasta in a large bowl and add half of the dressing mixture. Toss to coat evenly. Cover and refrigerate both the pasta and the remaining dressing for at least 2 hours.
Before serving, add the remaining dressing to the pasta and toss to coat thoroughly. Adjust seasoning with additional salt and pepper to taste.

Notes

Soak red onion in cold water for 5 minutes to reduce its sharpness before adding to the salad.
Save half of the dressing to mix in just before serving for maximum creaminess.
Chill the salad for at least 2 hours to allow flavors to meld.
Use good-quality mayonnaise for the best flavor—Duke’s is a popular choice.
Customize with additional veggies or protein like chopped hard-boiled eggs or shredded chicken.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: Southern American

Nutrition

Serving Size: 1 cup
Calories: 397
Sugar: 3g
Sodium: 494mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0.1g
Carbohydrates: 42g
Fiber: 2g
Protein: 7g
Cholesterol: 12mg