If you are looking for a delicious side dish for almost any occasion macaroni salad is always a hit! Whether it’s for a barbecue, graduation party, or just a weeknight dinner at home, this classic macaroni salad is a perfect fit!
I don’t know how you feel, but personally I don’t think any picnic or barbecue is complete without a delicious classic macaroni salad.
I love pasta salad of pretty much any kind… really I love pasta of pretty much any kind. But there is something about tasty little macaronis covered in a delicious creamy dressing that just makes me happy.
It’s like one of the classic tastes of summer, the smell of burgers on the grill, corn on the cob and a heaping helping of macaroni deliciousness.
It’s kind of a running joke in my family that our weekends at the lake aren’t complete unless I’ve made a massive bowl of pasta salad to munch on all weekend long, and this macaroni salad is one of my favorites to make!
It is simple, classic, and delicious… need I say more?
Here’s what you’ll need for this Creamy Classic Macaroni Salad
1 cup carrots- shredded
1 red bell pepper- diced
3 celery stalks- diced
1/3 cup relish
1 lb elbow pasta
1 cup red onion- diced
2 tablespoons Dijon mustard
1 1/2 cup mayonnaise
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons dill
Now the first thing you’ll want to do is get your macaroni noodles cooking according to the package directions.
While they’re cooking put your carrots, red onion, bell pepper, celery, and relish all in a big bowl.
In a small bowl combine your Dijon mustard, mayonnaise, and apple cider vinegar, and dill stir well to combine.
Once your macaroni is done cooking drain it and run cold water over it to cool it off. Once it is cooled add it in the big bowl with all your veggies.
Now pour your dressing over the veggie mixture.
Now stir everything together until all the veggies and macaroni are evenly coated.
Serve immediately or you can make this classic macaroni salad ahead of time and cover it and pop it in the fridge until you’re ready to serve.
- 1 cup carrots; shredded
- 1 red bell pepper; diced
- 3 celery stalks; diced
- 1/3 cup relish
- 1 lb elbow pasta
- 1 cup red onion; diced
- 2 tablespoons Dijon mustard
- 1 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoon dill
1.Boil noodles as directed on package. Drain and cool.
2.Place carrots, red onion, bell pepper, celery, and relish on the noodle in a big bowl. Toss well.
3.In a same bowl mix together Dijon mustard, mayonnaise, and apple cider vinegar. Stir well. Add in dill and stir well.
4.Fold sauce into the pasta making sure that the salad is well coated. Top with salt and pepper and toss again.
5.Place in fridge until ready to serve