Easy Macaroni Recipe
Learn how to make my easy macaroni salad with creamy mayo, tangy vinegar, and plenty of crunchy veggies! It's the perfect crowd-pleasing side dish for any occasion.
Ingredients
- 8 ounces elbow noodles about 2 cups
- 2 cup mayo
- ½ cup diced celery
- ¼ cup diced sweet onion
- ½ cup grated carrot
- 2 tablespoons white vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Make the pasta according to directions to al dente. Drain and rinse it immediately with cold water. This will stop the cooking process.
- In a large bowl, add the mayo, celery, onion, carrot, vinegar, apple cider vinegar, dijon mustard, sugar, salt, and pepper.
- Add the mixture to the cooked macaroni in a large mixing bowl.
- Refrigerate and serve when ready!
Notes
- Make this up to 24 hours early. The refrigeration helps it taste even better as the ingredients thicken up and get cold.
- Dice the celery and onion into similarly sized pieces so (along with the grated carrot), all of the ingredients are evenly distributed throughout.
- Boil those noodles just to al dente for the best texture. Any softer and they may become mushy once mixed with the dressing! Rinsing immediately in cold water helps a lot too.
- Chill before serving for the best taste.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 498kcalCarbohydrates: 24gProtein: 4gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 25gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 24mgSodium: 534mgPotassium: 128mgFiber: 1gSugar: 3gVitamin A: 1403IUVitamin C: 1mgCalcium: 19mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!