Mushroom Free Classic Macaroni Salad
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Learn more →Ingredients
8 servings
- 1 lb elbow macaroni
- 1 tbsp white wine vinegar
For the dressing
- 1 ½ cups mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- ½ tsp celery salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
For the salad
- 3 stalks celery, finely diced
- ½ medium red onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 hard-boiled eggs, peeled and chopped
- ¼ cup sweet pickle relish
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- paprika, for dusting (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just past al dente — fully tender with no chalkiness at the center, about 8–9 minutes. Drain in a colander, then transfer to a large mixing bowl.
- 2
While the pasta is still warm, drizzle the white wine vinegar over it and toss to coat. Spread the pasta out slightly and let it cool to room temperature, about 15 minutes, tossing occasionally so it doesn't clump.
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