The Best Macaroni Salad Recipe

Here’s a delicious and versatile recipe for the best macaroni salad:Ingredients:

• 2 cups uncooked elbow macaroni
• 3/4 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 hard-boiled eggs, chopped (optional)
• 1/2 cup sliced black olives (optional)
• 1/2 cup diced dill pickles (optional)

Instructions:

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow the macaroni to cool completely.
2. In a large mixing bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, salt, and black pepper until well combined and smooth.
3. Add the cooled macaroni to the bowl with the dressing. Stir gently to coat the macaroni evenly with the dressing.
4. Add the chopped celery, red bell pepper, red onion, parsley, hard-boiled eggs (if using), black olives (if using), and diced dill pickles (if using) to the bowl with the macaroni. Stir gently until all ingredients are well combined and evenly distributed.
5. Taste the macaroni salad and adjust the seasoning if necessary, adding more salt and pepper if desired.
6. Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld together.
7. Before serving, give the macaroni salad a final stir. If the salad seems a bit dry after chilling, you can add a little more mayonnaise or a splash of vinegar to moisten it.
8. Serve the macaroni salad chilled as a side dish at picnics, barbecues, potlucks, or any other occasion.

This macaroni salad is customizable, so feel free to add your favorite ingredients like shredded carrots, diced ham, or peas to make it your own. Enjoy!