Sweet Macaroni Salad
A delightful blend of macaroni, colorful vegetables, and a creamy dressing, making this dish a staple at potlucks and BBQs.
Ingredients
Pasta and Dressing
- 2 cups Macaroni pasta, uncooked Any shape will do, but elbow macaroni is traditional!
- 1 cup Mayonnaise Consider a light or vegan option for healthier alternatives.
- 2 tablespoons Sugar Adjust according to your taste!
- 2 tablespoons Apple cider vinegar Adds acidity and a hint of sweetness.
Vegetables
- 1 cup Diced bell peppers, any color Provides crunch and color; feel free to substitute with sweet corn for a different flavor.
- 1/2 cup Chopped red onion For a slight bite; sweet onion is a fantastic alternative if you prefer milder flavors.
- 1/2 cup Celery, diced Adds freshness and a crunchy texture.
Seasoning
- Salt and pepper to taste Essential for enhancing all the flavors.
Instructions
Prepare the Pasta
- Boil 2 cups of macaroni in salted water according to the package directions until al dente (about 7-8 minutes). Drain and rinse under cold water to stop the cooking process.
Prepare the Dressing
- In a large bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of sugar, and 2 tablespoons of apple cider vinegar until smooth.
Combine Ingredients
- Add the cooked macaroni, diced bell peppers, chopped red onion, and diced celery to the bowl with the dressing. Stir gently to combine all the ingredients thoroughly.
Season and Adjust
- Taste the salad and season it with salt and pepper as desired. If you prefer a sweeter taste, feel free to add more sugar or vinegar to adjust the flavor.
Chill and Serve
- Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 15 minutes before serving.
Notes
Your sweet macaroni salad can be stored in an airtight container in the refrigerator for up to 3 days. For freshness, consider prepping the pasta, dressing, and vegetables separately.