Classic Macaroni Salad

Don't rely on luck at your next potluck! Back a winner with this Macaroni Salad—elbow pasta mixed with celery, onion, bell pepper, and carrot in a creamy, tangy mayo dressing.

Course Salad

Cuisine American

Prep Time 20

Cook Time 10

Total Time 4 30

Servings servings

Calories 370kcal

Author FoodFaithFitness

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
2/3 cup white sugar
1/4 cup distilled white vinegar
2 1/2 tbsp prepared yellow mustard
1 1/2 tsp salt
1/2 tsp ground black pepper
2 stalks celery chopped
1 large onion chopped
1 green bell pepper seeded and chopped
1/4 cup grated carrot
2 tbsp chopped pimento peppers

Instructions

Gather and prep all the ingredients.
Boil a large pot of lightly salted water and cook the elbow macaroni until al dente, about 8 minutes. Then, rinse the macaroni under cold water and drain well.
In a large mixing bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth. Add the drained macaroni and toss to coat evenly.
Fold in the chopped celery, onion, green bell pepper, grated carrot, and pimento peppers into the macaroni mixture.
Cover the salad and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together. Serve chilled.
DEVOUR!

Nutrition