Vegetarian Classic Macaroni Salad

Total time1 hr 30 min

Prep time20 min

Cook time10 min

This creamy, tangy macaroni salad is picnic-table perfection, built on tender elbow pasta tossed with a splash of white wine vinegar while it's still warm so every bite soaks up flavor. The dressing is rich and zippy, whisking together mayonnaise, yellow mustard, and apple cider vinegar with a touch of sugar and celery salt for that classic deli-style tang. Crunchy diced celery, red onion, and green bell pepper add fresh bite, while chopped hard-boiled eggs and sweet pickle relish bring bursts of savory-sweet flavor throughout. A long chill in the fridge lets the dressing really work its way into the pasta, so by the time you scoop it into a serving bowl, every forkful is cool, creamy, and well-seasoned. Finished with a sprinkle of fresh parsley and a dusting of paprika, it looks as good as it tastes. It's an easy, crowd-pleasing side that fits right into a vegetarian spread, whether you're serving it at a barbecue or packing it for lunch.

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Ingredients

8 servings

1 lb elbow macaroni
Creamette Elbow Macaroni - 16 Oz Essential Everyday Elbow Macaroni 16 oz Essential Everyday Elbow Macaroni, Ridged, Large 16 oz Elbow Macaroni - 16oz - Good & Gather™
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
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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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