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.
Servings: 8
Calories: 498kcal
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: 498kcal | Carbohydrates: 24g | Protein: 4g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 534mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1403IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg