Looking for the best macaroni salad recipe to elevate your summer gatherings? This classic macaroni salad is a refreshing, creamy, and flavorful side dish that’s perfect for BBQs, potlucks, or family dinners. Made with a tangy blend of Dijon mustard and mayonnaise, this cold pasta salad is packed with crisp vegetables like bell peppers, red onion, and carrot, making every bite a delight. Say goodbye to store-bought macaroni salad and hello to this homemade version that’s sure to impress!
Ingredients
- 16 oz. Elbow Macaroni
- ½ Red Onion (finely chopped)
- 1 Green Bell Pepper (diced)
- 1 Red Bell Pepper (diced)
- ¼ cup Fresh Parsley (chopped)
- 1 Carrot (diced)
- ¾ cup Mayonnaise (or vegan mayonnaise)
- 1 tbsp. Spicy Dijon Mustard
- Salt and Pepper (to taste)
Preparation
1. Cook the macaroni: Boil the elbow macaroni until al dente according to package instructions. Drain, rinse under cold water, and transfer to a large bowl to cool.
2. Prep the vegetables: While the macaroni cools, chop the red onion, dice the bell peppers and carrot, and chop the fresh parsley. Set aside.
3. Mix the dressing: In a small bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Stir until smooth.
4. Combine everything: Add the chopped vegetables and dressing to the cooled macaroni. Mix thoroughly until everything is well coated.
5. Chill and serve: Refrigerate the macaroni salad for at least 1 hour to let the flavors meld. Serve cold or at room temperature. Enjoy!
