Detailed Directions and Instructions
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water. Once the water has reached a rolling boil, add 1 pound of elbow macaroni. Cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare Vegetables
While the pasta is cooking, chop your choice of vegetables. Typically, you can use celery, bell pepper, and red onion. Aim for about 1 to 1.5 cups of vegetables in total.
Step 3: Make the Dressing
In a large mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of white vinegar. Stir until well blended.
Step 4: Combine Ingredients
Once the pasta has cooled, transfer it to the mixing bowl with the dressing. Add in the chopped vegetables along with salt and pepper to taste. Mix thoroughly until everything is evenly coated.
Step 5: Chill the Salad
Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 2 hours. This allows the flavors to meld together.
Step 6: Serve and Enjoy
After chilling, give the macaroni salad a good stir and taste to adjust seasoning if needed. Serve cold as a side dish.
Notes
Note 1: Can Add Protein
You can make this salad more filling by adding diced cooked ham, chicken, or tuna.
Note 2: Variations
Feel free to experiment with different vegetables like peas, corn, or chopped pickles to add more flavor and texture.
Note 3: Make Ahead
This salad can be made a day in advance, making it a great option for meal prep or parties.
Note 4: Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
