Name: Classic Macaroni Salad
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 6 servings
Ingredients: 12 ounces elbow macaroni (or small shells); 1 cup mayonnaise (use half mayo/half Greek yogurt for a tangier, lighter version); 2 tablespoons apple cider vinegar or white vinegar; 1 tablespoon Dijon mustard; 1 teaspoon granulated sugar; 0.5 teaspoon kosher salt (adjust to taste); 0.25 teaspoon freshly ground black pepper; 3 celery stalks, finely diced; 1 small red onion or 3 green onions, finely chopped; 1 cup frozen peas, thawed (optional, but lovely); 1 cup diced carrot (about 1-2 medium carrots), cooked until just tender or shredded raw for crunch; 2 hard-boiled eggs, chopped (optional, but classic); 2 tablespoons chopped dill pickle or sweet pickle relish (optional); 2 tablespoons chopped fresh parsley or dill, for brightness; 0 Paprika for sprinkling (optional)

Ingredients

12 ounces elbow macaroni (or small shells)
1 cup mayonnaise (use half mayo/half Greek yogurt for a tangier, lighter version)
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
3 celery stalks, finely diced
1 small red onion or 3 green onions, finely chopped
1 cup frozen peas, thawed (optional, but lovely)
1 cup diced carrot (about 1-2 medium carrots), cooked until just tender or shredded raw for crunch
2 hard-boiled eggs, chopped (optional, but classic)
2 tablespoons chopped dill pickle or sweet pickle relish (optional)
2 tablespoons chopped fresh parsley or dill, for brightness
Paprika for sprinkling (optional)

Instructions

1
Cook the pasta in heavily salted boiling water according to package directions until just tender (al dente). Drain and rinse under cold water to stop cooking and cool the noodles—this keeps them plump and prevents gluey salad. Drain well.
2
In a large bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Taste and adjust—if you like it tangier, add a touch more vinegar; if too sharp, a little extra sugar will soften it.
3
Add the cooled pasta to the dressing and toss gently to coat. Fold in the diced celery, onion, carrots, peas (if using), pickles or relish, and half the chopped herbs.
4
If using, gently fold in the chopped hard‑boiled eggs—be gentle so they don’t turn to mush. Adjust seasoning with more salt and pepper if needed.
5
Cover and chill for at least 1 hour (overnight is best) to let flavors marry. Stir again before serving and sprinkle with remaining herbs and a pinch of paprika for color.
6
Make‑ahead tip: This keeps well for 3–4 days refrigerated. If it thickens, stir in a tablespoon or two of milk or a little extra mayo to loosen it up before serving.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:15 minutes

Cook:10 minutes

Total:25 minutes

Servings:6

Classic Macaroni Salad

Ingredients

Instructions

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