Macaroni Salad Recipe

Cook the pasta

Bring 6 cups water and 1 tsp salt to a rolling boil in a medium pot. Add 2 cups dry elbow macaroni and stir to prevent sticking. Cook uncovered at a gentle boil according to package directions until just tender (about 7–9 minutes) — slightly firmer than you would for hot pasta so it holds texture in the salad.

Drain the pasta in a colander and immediately rinse under cold running water until fully cooled to stop cooking. Shake off excess water and transfer pasta to a large mixing bowl.

Make the dressing

In a separate bowl, whisk together 1 cup mayonnaise, 1 tbs apple cider vinegar, 1 tbs plain yogurt or sour cream (if using), 1 tsp Dijon mustard, 1 tsp granulated sugar and 1 tsp freshly ground black pepper until smooth and well combined.

Taste dressing and adjust: add a pinch more sugar for sweetness, another 1/2 tsp vinegar for brightness, or a little more mayo if you want creamier texture.

Prepare vegetables: finely dice 2 celery stalks, 1 small red bell pepper, and 1/4 cup red or green onion. If using shredded carrot, measure 1/2 cup. Thaw and drain 1/2 cup peas if frozen. Chop 2 hard-boiled eggs if using.

Add all prepared vegetables and add-ins (celery, red bell pepper, onion, peas, carrot, sweet pickle relish, and chopped hard-boiled eggs if using) to the bowl with the cooled pasta.

Pour the dressing over the pasta and vegetables. Using a large spoon or spatula, fold gently but thoroughly until all pieces are evenly coated. Scrape the sides and bottom of the bowl to incorporate any stray dressing.

Taste and season: add salt and additional black pepper to taste. Start with 1/4 tsp salt and increase if needed. If the salad tastes dry, add 1–2 tablespoons of mayonnaise and fold in.

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld. Chill up to 24 hours; if storing longer, drain any excess liquid before serving and adjust seasoning.

Before serving, give the salad a final stir. If it has thickened in the fridge, thin with 1–2 tbs of milk or additional mayo and mix until desired consistency.

Garnish with 2 tbs chopped fresh parsley and a light dusting (about 1/4 tsp) of paprika. Serve cold or at lightly chilled temperature.