Macaroni Salad Recipe

Boil pasta

Bring 8 cups of water to a rolling boil in a medium pot with 1 tsp kosher salt. Add 2 cups elbow macaroni and cook uncovered until al dente according to package instructions (usually 7–9 minutes). Stir occasionally to prevent sticking.

Drain the pasta in a colander and immediately rinse under cold running water until the macaroni is cool to the touch. Spread pasta on a tray or return to the pot and toss gently to release excess water. Set aside to cool completely while preparing other ingredients.

While pasta cooks, prepare the vegetables: small-dice 1/2 cup celery and 1/2 cup red bell pepper, very finely dice 1/4 cup red onion, grate 1/2 cup carrot, and measure 1/2 cup thawed/drained peas. If using hard-boiled eggs, peel and chop 2 eggs. If using dill pickles, finely chop 2 tbsp. Chop 2 tbsp fresh parsley.

If you prefer crisper vegetables, briefly plunge the diced celery and bell pepper into ice water for 2 minutes, then drain well before adding to salad. This is optional.

In a medium bowl, whisk together 3 tbs mayonnaise, 2 tbs plain Greek yogurt (or sour cream), 1 tsp yellow mustard, 1 tsp apple cider vinegar, 1 tsp sugar, 1 tsp freshly ground black pepper, 1/2 tsp salt, and 1 tsp lemon juice (optional). Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar if you like it tangier.

Add the cooled macaroni to a large mixing bowl. Pour the dressing over the pasta and gently fold to coat all the noodles.

Add the prepared celery, red bell pepper, red onion, peas, grated carrot, chopped eggs (if using), chopped pickles (if using), and chopped parsley to the bowl. Gently fold the vegetables and add-ins into the dressed pasta until evenly distributed.

If the salad seems thick or dry, drizzle up to 1 tsp olive oil and fold in. Adjust seasoning with additional salt, pepper, or a touch more vinegar or lemon juice. Cover and refrigerate for at least 1 hour to let flavors meld; for best flavor, chill 3–4 hours or overnight.

Before serving, give the macaroni salad a final stir. Transfer to a serving bowl and sprinkle 1/4 tsp paprika over the top for color. Garnish with additional chopped parsley if desired. Serve chilled or at cool room temperature.