Classic Macaroni Salad
A creamy and flavorful pasta salad with fresh vegetables, perfect for picnics and gatherings.
Ingredients
Pasta
- 4 cups uncooked elbow macaroni
Dressing
- 1 cup mayonnaise Use a quality mayonnaise for better flavor.
- 2/3 cup white sugar
- 1/4 cup distilled white vinegar
- 2.5 tablespoons prepared yellow mustard
- 1.5 teaspoons salt Adjust to taste.
- 1/2 teaspoon ground black pepper
Vegetables
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1/4 cup grated carrot
- 2 tablespoons chopped pimento peppers
Instructions
Preparation
- Gather all your ingredients.
- Bring a large pot of salted water to a boil.
- Add the uncooked elbow macaroni and cook for about 8 minutes or until tender but slightly firm.
- Drain the macaroni well and rinse it under cold water.
- In a separate mixing bowl, combine mayonnaise, sugar, vinegar, mustard, salt, and black pepper. Whisk until smooth.
- Once the macaroni is cool, combine it with the dressing and mix thoroughly.
- Stir in the chopped celery, onion, green bell pepper, grated carrot, and chopped pimento peppers.
- Cover the bowl and refrigerate for at least four hours, preferably overnight.
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Notes
Serve chilled or at room temperature. Garnish with fresh herbs for added flavor.