Description
A creamy, tangy macaroni salad with a silky lemony mustard dressing, crisp vegetables, and al dente elbow macaroni. Perfect as a refreshing side or light main dish for summer meals.
Ingredients
Macaroni, 1 1/2 cups cooked – Al dente pasta retains shape best
Mayonnaise, 4 tablespoons – Use loose-textured commercial brands
Mustard, 1 tablespoon – Yellow or Dijon for quality taste
Salt, 1 teaspoon – Adjust two minutes after mixing
Ground black pepper, to taste
Sugar, 1 teaspoon – Optional
Vegetables (celery, red onion, green pepper), 1 cup total – Finely chopped
Parsley or dill, optional – For extra freshness
Instructions
Cook macaroni in salted boiling water until al dente
Drain noodles and let cool completely in a colander
Finely chop celery, red onion, and green pepper
In a large bowl, whisk mayonnaise and mustard until smooth
Add salt, ground black pepper, and sugar to the dressing; stir to incorporate
Fold cooled macaroni into the dressing until evenly coated
Add vegetables and mix gently to combine
Let salad sit at room temperature for 5 minutes
Chill in refrigerator for at least 2 hours before serving
Stir well just before serving to redistribute ingredients
Notes
For best texture, cool noodles to room temperature before mixing
Avoid over-mixing to keep dressing emulsified
Add herbs like parsley or dill for brightness if desired
Refrigerate leftovers airtight within 4 hours of adding dressing
Store for up to 3 days for maximum freshness
- Prep Time: 20
- Cook Time: 5
- Category: Lunch & Dinner
- Method: Cold Preparation
- Cuisine: American (with Mediterranean influences)