Our Old Fashioned Macaroni Salad is easy to make and simply delicious. All Summer picnics and Barbeques require a Classic Macaroni Salad. The great thing about making pasta salad is that you can use whatever your favorite pasta is and you can switch out different ingredients to fit your family’s taste.
Course Pasta, Salad, Side Dish
Cuisine American
Keyword Cold Macaroni Salad, Cold Pasta Salad, How to Make Macaroni Salad, Macaroni Salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 10
Equipment
Large bowl
Medium bowl
Knife
cutting board
Ingredients
2celbow macaroni noodles
4stalkscelerychopped
3radisheschopped
1red bell pepperchopped
1smallsweet oniondiced
2tbsp.minced parsley
¼capple cider vinegar
1clight mayo
1tbsp.Dijon mustard
½choney
½t.kosher salt
½t.fresh ground pepper
Instructions
In a large pot, fill the pot with water and salt it. Bring the water to a boil.
Cook the pasta to the directions on the back of the box. Make sure they are cooked al-dente. Do NOT overcook the pasta.
Drain the pasta and immediately rinse with cold water to stop the cooking process.
Prep your vegetables by washing them, drying them, then dicing them up. Chop them all into ½ inch pieces. You want them to be as close to size as possible so they are the same size as the macaroni noodles.
Add the vegetables to the elbow macaroni in a large bowl along with the chopped parsley. Set aside. In a medium sized bowl or measuring cup make the dressing. Combine the honey, mayo, apple cider vinegar, Dijon mustard, salt, and pepper. You can add more salt and pepper to taste if preferred.
Combine the dressing with the macaroni and vegetables. Cover and allow to set in the fridge for 3-4 hours for the best taste.