Ingredients
Equipment
Method
- Step 1: Cook the Macaroni: Cook elbow macaroni according to package directions until al dente. Drain well, then immediately rinse under cold water to stop the cooking and prevent sticking. Set aside to cool completely.
- Step 2: Whip Up the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder. Whisk until beautifully smooth and all spices are incorporated.
- Step 3: Combine Pasta & Dressing: Once the macaroni is completely cool, add it to the bowl with the dressing. Gently stir, ensuring every piece of macaroni is coated.
- Step 4: Add the Veggies & Relish: Toss in the finely diced red bell pepper, celery, chopped green onions, and sweet pickle relish. If using, add the chopped hard-boiled egg. Mix thoroughly until all ingredients are evenly distributed.
- Step 5: Taste and Adjust: Taste the salad and adjust seasoning as needed, adding more salt, pepper, or sugar to suit your palate.
- Step 6: Chill Out: Cover the bowl tightly with plastic wrap or a lid and refrigerate for a minimum of 2 hours. This chilling time allows the flavors to meld and deepen.
- Step 7: Garnish and Serve: Before serving, give the salad one last gentle stir. Garnish with fresh chopped parsley if desired, and serve immediately.
Notes
This macaroni salad is excellent for making ahead and stores well in an airtight container in the refrigerator for 3-4 days; it does not freeze well due to the mayonnaise base. Ensure pasta is al dente and rinsed thoroughly to prevent mushiness, and allow at least 2 hours of chilling for flavors to meld. Adjust seasoning to taste. Consider additions like chopped carrots, chicken, or fresh dill for variations. When serving outdoors, keep chilled with an insulated cooler.