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Macaroni Salad
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4.80 from 5 votes

Macaroni Salad

Colorful, tangy, and tasty, this classic summer Macaroni Salad is a popular side dish to pair with a variety of different proteins…
Prep Time20 minutes
Cook Time0 minutes
Passive Time1 hour
Servings: 8
Author: Francine Lizotte
Course: Side Dish
Cuisine: American
Keyword Easy Recipe, Pasta, Picnic, Potluck, Summer Recipe, Vegetables

Ingredients

SALAD

  • 1 lb. (4 cups/16 oz.) uncooked elbow macaroni, cooked and well-drained
  • 1 cup celery, diced tips & tricks
  • 1 cup red peppers, diced
  • 3/4 cup carrots, shredded
  • 1/2 cup poblano peppers, diced
  • 1/3 cup red onions, diced tips & tricks
  • 1/4 cup fresh chopped parsley, for garnish tips & tricks

DRESSING

  • 1 1/4 cups mayonnaise see Recipe
  • 2 tbsp. prepared yellow mustard
  • 2 tbsp. distilled white vinegar
  • 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1/2 tsp. hot paprika, or to taste
  • 1/2 tsp. ground Himalayan pink salt, or to taste
  • 1/2 tsp. freshly ground mixed peppercorns, or to taste
  • 1 tbsp. granulated sugar
  • 4 to 6 drops (about 1 tsp.) Cholula hot sauce optional

Directions

  • In a small bowl, combine all the dressing ingredients and whisk well; taste and adjust if needed. Transfer to the fridge until needed.
  • In a large bowl, add cooked and well-drained macaroni, celery, red peppers, carrots, poblano peppers, and red onions; stir.
  • Pour in the dressing and stir until well-coated.
  • Cover and transfer to the fridge for at least 1 hour. Before serving, stir once more, and sprinkle with fresh chopped parsley.