Description
This classic Deli Mac Salad combines tender elbow macaroni with a creamy, tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar. Packed with crunchy celery, sweet bell pepper, sharp red onion, and chopped dill pickles, this flavorful pasta salad offers a delightful balance of textures and tastes. Perfectly chilled and served cold, it’s a refreshing side dish ideal for picnics, barbecues, or any casual gathering.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni, cooked and cooled
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup celery, finely chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped
Optional
- 2 hard-boiled eggs, chopped
Instructions
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and creamy, which creates the tangy base for the salad.
- Add the pasta and vegetables: Add the cooked and cooled elbow macaroni along with finely chopped celery, diced red bell pepper, chopped red onion, chopped dill pickles, and the optional chopped hard-boiled eggs into the dressing bowl.
- Toss to coat: Gently toss all ingredients together ensuring each piece of macaroni and vegetable is thoroughly coated in the dressing for an even flavor throughout the salad.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate the salad for at least one hour to let the flavors meld and the salad to chill. Serve cold for best taste and texture.
Notes
- For a vegetarian version, omit the hard-boiled eggs or substitute with a plant-based alternative.
- Make sure macaroni is completely cooled before adding to the dressing to prevent it from becoming soggy.
- This salad tastes even better when made a few hours ahead and thoroughly chilled.
- Adjust seasoning to taste—add more vinegar or mustard for extra tang.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
