Description

This Ultimate Best Macaroni Salad is a classic, creamy, and tangy side dish perfect for summer gatherings. It combines tender elbow macaroni with a medley of fresh vegetables and a flavorful homemade dressing made from mayonnaise, sweet pickle relish, and a hint of apple cider vinegar. A touch of Dijon mustard and seasoning balances the flavors, while hard-boiled eggs add richness. Chill before serving for the best taste and texture.

Ingredients

Scale

Pasta

8 oz elbow macaroni (or small pasta shapes like shells or rotini)

Vegetables & Eggs

1 cup red bell pepper, finely diced (can substitute green bell pepper)
1 cup celery, finely diced (alternative: cucumber)
1 cup red onion, finely diced (or green onions for milder flavor)
1 cup carrot, shredded (or shredded zucchini)
2 large hard-boiled eggs, chopped (omit for egg-free version)

Dressing

1 cup mayonnaise (substitute with Greek yogurt for lighter option)
1/4 cup sweet pickle relish (or chopped pickles or omit)
1 tbsp granulated sugar (or honey for natural sweetness)
1 tbsp Dijon mustard (any mustard variety can be used)
2 tbsp apple cider vinegar (or white vinegar)
1 tsp salt (sea salt or kosher salt works)
1 tsp garlic powder (fresh minced garlic can be used)
1 tsp black pepper (freshly ground recommended)

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Instructions

Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sweet pickle relish, sugar, Dijon mustard, apple cider vinegar, salt, garlic powder, and black pepper until smooth and well combined.
Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 9 to 11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
Prep the Vegetables and Eggs: Finely dice red bell pepper, celery, and red onion. Shred the carrot and chop the hard-boiled eggs into small pieces.
Combine Ingredients: In a large mixing bowl, add the cooled macaroni, diced vegetables, and chopped eggs. Pour most of the dressing over the mixture, reserving some for later use.
Toss and Chill: Gently toss everything together until well-coated with dressing. Cover the bowl and refrigerate for 30 minutes to 1 hour to let flavors meld.
Serve: Before serving, garnish with chopped parsley or a sprinkle of paprika if desired for added color and flavor.

Notes

Replace mayonnaise with Greek yogurt for a lighter, tangier dressing.
Swap hard-boiled eggs with extra veggies for a vegan version.
Use small pasta shapes like shells or rotini as alternatives to elbow macaroni.
Adjust sugar amount or use honey for natural sweetness according to taste preference.
Refrigeration time enhances flavor and texture, do not skip chilling step.
Freshly ground black pepper and fresh minced garlic can improve taste beyond powders.
Can be made a day ahead and stored tightly covered in the fridge.