Description
This ultra flavorful macaroni salad is creamy, tangy, and packed with crunchy vegetables. It’s the kind of classic BBQ side that works for cookouts, potlucks, and family dinners. Easy to make ahead and even better after chilling, it’s a reliable crowd favorite.
Ingredients
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16 oz (450 g) elbow macaroni
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1 cup mayonnaise
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tsp sugar
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½ tsp paprika (smoked paprika if you like)
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½ tsp garlic powder
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Salt and black pepper, to taste
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½ cup finely diced celery
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½ cup finely diced red bell pepper
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¼ cup finely diced red onion
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¼ cup sweet pickle relish
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Optional garnish: chopped parsley or extra paprika
Instructions
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Cook the pasta
Boil macaroni in well-salted water until al dente. Drain and rinse briefly under cool water. Let it drain well and cool. -
Make the dressing
In a large bowl, whisk mayonnaise, Dijon mustard, apple cider vinegar, sugar, paprika, garlic powder, salt, and pepper until smooth. -
Add vegetables
Stir in celery, bell pepper, red onion, and relish until coated. -
Combine with pasta
Add cooled macaroni and gently mix until every piece is coated with dressing. -
Chill
Cover and refrigerate at least 1–2 hours (overnight is best for flavor). -
Serve
Stir, adjust seasoning if needed, garnish, and serve cold.
Notes
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Salt the pasta water well — this builds flavor from the start.
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Cook just to al dente so pasta stays firm after chilling.
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Drain thoroughly to avoid watery dressing.
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Let it chill — flavor improves a lot after resting.
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If it thickens too much later, mix in a spoon of mayo or a splash of milk.