Homestyle Elbow Macaroni Salad
This homemade elbow macaroni salad is a comfort food side dish that can be served any time of the year.
Ingredients
For the Macaroni:
- 2 cups dry elbow macaroni
- 5 dashes salt
For the Dressing:
- 2 cups mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons (heaping) granulated sugar
- 2 teaspoons prepared yellow mustard
- 1-1/2 teaspoons salt add more salt to taste
- 1/2 teaspoon ground black pepper
For the Macaroni Salad:
- 3/4 cup chopped celery (including some of the leafy parts)
- 3/4 cup chopped red bell pepper seeds removed
- 1/2 cup chopped sweet pickles
- 1/3 cup chopped onion white or yellow onion
- 1/3 cup chopped parsley curly or flat leaf parsley (including some of the stem)
- Dressing
For Garnish:
- Light dusting of freshly ground black pepper for garnish
- 1 small sprigs of parsley for garnish
Instructions
Macaroni Pasta:
- In a large pot, add water (2/3's full). Bring the water to a boil and add salt to the pot.
- Carefully add the elbow macaroni to the pot. Stir the pasta so that it's evenly distributed in the pot. As the pasta cooks, stir the pasta again to make sure it's not sticking together.
- Cook the pasta to al dente according to package instructions (about 7 to 10 minutes).
- Carefully drain the pasta and rinse it in cold water. Let the pasta cool completely.
- While the pasta cools, make the dressing and chop the vegetables and parsley.
Dressing:
- In a medium size bowl, add the mayonnaise, mustard, vinegar, sugar, salt and pepper. Whisk together until combined.
- Cover the bowl with plastic wrap and set aside in the refrigerator while chopping the vegetables and parsley.
Chop the Vegetables and Parsley:
- In a large mixing bowl, add the chopped sweet pickles, chopped onion, chopped celery (including the leafy tops if you have any), chopped red bell pepper and chopped parsley.
Make the Macaroni Salad:
- To the large mixing bowl with the chopped ingredients, add the cooled pasta and dressing.
- With a large spoon, gently mix the ingredients together until the pasta mixture is coated with dressing. Do a taste test and add salt to taste (the salt really brings out the flavor in this salad so make sure to add enough).
Chill the Macaroni Salad before Serving:
- Chill in the refrigerator for at least 2 hours before serving.
Garnish and Serve:
- Just before serving, gently stir the salad and garnish with a light dusting of freshly ground pepper and sprigs of parsley.
Video
Notes
TIPS:
- Cook the macaroni to al dente (firm to the bite). It adds so much texture to the salad and leftovers last nicely in the refrigerator.
- Chill in the refrigerator for a couple hours before serving; it tastes even better when the flavors have time to blend together.
- Just before serving, gently stir the salad just in case some of the dressing may have settled at the bottom of the bowl.
- After the salad is made, do a taste test and add more salt to taste.
- Don't be shy with the salt. Enough salt makes all the difference in the world and really brings out the flavors.