Macaroni Salad Recipe

Cook pasta

Bring 6 cups water and 1 tsp salt to a rolling boil in a large pot. Add 3 cups elbow macaroni and stir to prevent sticking. Cook uncovered at a gentle boil for 7–9 minutes until al dente (slightly firm).

Drain and cool

Drain macaroni in a colander and immediately rinse under cold running water until cool to the touch to stop cooking (about 1–2 minutes). Shake off excess water and transfer to a large mixing bowl.

Prep vegetables

While pasta is cooling, finely dice 1 cup carrot, 2 celery stalks, 1/2 cup red bell pepper, and mince 1/4 cup red onion. Thaw 1/2 cup frozen peas (run under warm water briefly if needed) and chop 2 hard-boiled eggs. Add all vegetables and eggs to the cooled macaroni and toss gently to combine.

Make dressing

In a medium bowl whisk together 3 tbs mayonnaise, 3 tbs plain Greek yogurt, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp granulated sugar, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp celery seed (if using) until smooth and emulsified.

Taste the dressing and adjust seasoning: add up to 1/4 tsp more salt or a pinch more sugar if needed. If you prefer a tangier dressing, add the optional 1 tsp lemon juice and whisk again.

Combine salad and dressing

Pour the dressing over the cooled macaroni and vegetable mixture. Gently fold with a spatula until everything is evenly coated, taking care not to break the pasta or eggs. If the salad seems dry, add 1–2 tablespoons more mayonnaise or yogurt.

Chill

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. For best flavor, make the salad the day before serving.

Finish and serve

Before serving, stir in 2 tbs chopped fresh parsley, taste, and adjust with salt and pepper to taste. Serve chilled or slightly cold. Keeps refrigerated in an airtight container for 3–4 days.