A creamy pasta salad that is zesty, bold, and guaranteed to be a crowd-pleaser. This homemade macaroni salad features a delightful combination of tender pasta, fresh vegetables, and a tangy dressing, making it the best macaroni salad recipe for summer picnics or potlucks.
Ingredients
Scale:
8 ounces elbow macaroni
1 cup celery, finely chopped
1 cup bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup sweet pickle relish
1/2 cup green onions, chopped
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup parsley, chopped
Instructions
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes.
Once cooked, drain the pasta in a colander and rinse under cold water until completely cool.
In a mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, onion powder, and a pinch of salt and pepper. Mix well until smooth and creamy.
In a large mixing bowl, add the cooled macaroni, celery, bell pepper, red onion, sweet pickle relish, and green onions. Gently fold in the dressing until everything is well coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, stir the salad again and taste to adjust seasoning. Garnish with chopped parsley and serve cold.
