Macaroni Salad

Macaroni salad is the cookout side that disappears first. Creamy, tangy, and full of crunch, it is easy to make and only gets better with a little time in the fridge.

Cook the pasta just to tender and rinse it cool, then dress it generously. Because the noodles drink up the dressing as they chill, keep a little extra on hand to freshen it before serving.

Ingredients

• 1 lb elbow macaroni
• 3/4 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp white vinegar
• 1 tsp sugar
• 1 stalk celery, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely diced
• Salt and pepper, to taste

Instructions

1. Cook the macaroni in salted water until just tender, then drain and rinse under cold water.
2. In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper.
3. Add the cooled macaroni, celery, bell pepper, and red onion.
4. Toss until everything is evenly coated.
5. Cover and chill for at least an hour before serving.
6. Stir before serving and add a splash more mayo if it looks dry.

Equipment

• Large pot
• Mixing bowl