Description
This classic macaroni salad recipe is a perfect side dish for any occasion. Creamy and flavorful, it pairs well with barbecue or grilled dishes. The tangy dressing complements the crunchy vegetables and tender macaroni, making it a crowd favorite.
Ingredients
Dressing:
- 1 cup mayonnaise (Optional)
- ¼ cup white vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons kosher salt, or more to taste
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 tablespoon white sugar, or more to taste
- 1 cup finely diced celery
- ¾ cup diced red bell pepper
- ½ cup grated carrot
- ½ cup chopped green onions, white and light parts
- ¼ cup diced jalapeño pepper
- ¼ cup diced poblano pepper
Macaroni:
- 1 (16 ounce) package uncooked elbow macaroni
- 1 tablespoon water (Optional)
- 1 tablespoon mayonnaise (Optional)
Instructions
- Prepare Dressing: In a bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne. Add sugar and mix well. Stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Refrigerate.
- Cook Macaroni: Boil salted water and cook macaroni until al dente. Drain and let cool.
- Combine: Toss cooled macaroni with dressing until coated. Chill for at least 4 hours.
- Serve: Stir before serving and add water and mayo for a fresh finish.
Notes
- For a lighter version, use low-fat mayonnaise or Greek yogurt.
- You can customize the salad by adding ingredients like diced ham, hard-boiled eggs, or pickles.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 3g
- Sodium: 508mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 7mg
