Macaroni Salad

A classic, creamy macaroni salad with crisp vegetables, a tangy-sweet dressing, and a hint of paprika. Perfect for potlucks, BBQs, or as a chilled side dish.

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Special Equipment: large pot to boil noodles

Ingredients

• 2 cups uncooked elbow macaroni

• 1 cup mayonnaise (regular or fat-free)

• 2 tbsp sweet pickle relish

• 2 tsp sugar

• ¾ tsp ground mustard

• ¼ tsp salt

• ⅛ tsp black pepper

• ½ cup chopped celery

• ⅓ cup shredded carrot

• ¼ cup finely chopped onion

• 1 hard-boiled egg, chopped

• Dash of paprika (for garnish)

Optional Add-Ins:

• ¼ cup diced red bell pepper (for color and crunch)

• 1 tbsp apple cider vinegar (for tang)

• 1 tbsp sour cream (for extra creaminess)

• Chopped parsley or chives (for freshness)

Directions

1. Cook the Pasta: Boil macaroni in salted water until al dente. Drain and rinse under cold water until completely cool. Drain well.

2. Make the Dressing: In a small bowl, whisk together mayonnaise, relish, sugar, mustard, salt, and pepper. Taste and adjust seasoning if needed.

3. Assemble the Salad: In a large bowl, combine cooled macaroni, celery, carrot, onion, and optional bell pepper. Stir in the dressing until everything is well coated.

4. Garnish & Chill: Top with chopped egg and a sprinkle of paprika. Cover and refrigerate for at least 1 hour before serving.