Introduction
Macaroni salad is a dish that never fails to bring back memories of potlucks, picnics, and summer gatherings. For Lina Vexley, it was a family tradition that began when her mother would prepare a large bowl for barbecues in the backyard. She remembers watching her mother stir together tender macaroni with mayonnaise, crisp vegetables, and just a touch of mustard for tang. Lina’s favorite part was sneaking tastes before the bowl hit the table. Over the years, she refined her own recipe, keeping it simple yet flavorful—a creamy, crunchy, and comforting dish that always disappears quickly at any event.
Recipe JSON
Classic Macaroni Salad
Equipment
- Large Pot
- Mixing Bowls
- Colander
- Spatula
Ingredients
Salad Base
- 3 cups elbow macaroni uncooked
- 1/2 cup celery diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely diced
- 1/4 cup carrots shredded
Dressing
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp sugar
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped
Instructions
- Cook macaroni according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooled macaroni, celery, bell pepper, onion, and carrots.
- In a separate bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth.
- Pour dressing over pasta mixture and toss gently until everything is evenly coated.
- Chill salad for at least 30 minutes before serving to allow flavors to blend. Garnish with fresh parsley.
Notes
Nutrition
How to Make Recipe
Start by cooking the elbow macaroni. Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until al dente, then drain and rinse under cold water to stop the cooking process and cool the pasta quickly. This also prevents the noodles from sticking together. Set aside to drain completely while you prepare the rest of the salad.
In a large mixing bowl, add the cooled macaroni, diced celery, diced red bell pepper, finely diced red onion, and shredded carrots. These vegetables provide both crunch and color, making the salad visually appealing and texturally balanced.
Next, prepare the dressing. In a separate bowl, whisk together mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, and freshly ground black pepper until smooth and creamy. The vinegar adds brightness, the mustard gives a slight tang, and the sugar balances the flavors. Adjust the seasoning to your taste preference.
Pour the dressing over the pasta and vegetable mixture. Using a spatula, fold everything together gently until the macaroni and vegetables are fully coated. Be careful not to overmix, as this may break down the pasta.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling the salad allows the flavors to meld together and enhances the overall taste. Just before serving, sprinkle fresh chopped parsley on top for added freshness and a pop of color.
This macaroni salad can be served as a side dish for grilled meats, sandwiches, or enjoyed on its own. It’s versatile and can be customized by adding extras such as diced pickles, chopped hard-boiled eggs, or even a pinch of paprika for extra flavor. Leftovers store well in the refrigerator for up to three days, making it a great make-ahead dish for gatherings.
Conclusion
Macaroni salad is a timeless classic that combines creamy dressing, tender pasta, and crisp vegetables into a dish that’s as comforting as it is refreshing. Lina Vexley’s recipe keeps it simple yet flavorful, ensuring it’s a hit at picnics, potlucks, and barbecues. With a short ingredient list and quick preparation, this salad is both practical and delicious. The chilled, creamy texture makes it perfect for warm days, while its versatility allows endless customization. Whether enjoyed as a side dish or light meal, macaroni salad is proof that simple, humble ingredients can come together to create something truly satisfying.