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Delicious bowl of the best macaroni salad with fresh vegetables

The Best Macaroni Salad

A creamy and tangy macaroni salad loaded with fresh veggies, perfect for potlucks and weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 16 oz elbow macaroni Use firm pasta for best texture.
  • ½ unit red onion (finely chopped) Finely chop so it blends without taking over.
  • 1 unit green bell pepper (diced) Adds crunch and color.
  • 1 unit red bell pepper (diced) Adds crunch and color.
  • 1 unit carrot (peeled and diced) Adds sweetness and texture.
  • ¼ cup fresh parsley (chopped) Brightens the dish.
Dressing
  • ¾ cup mayonnaise (or vegan mayonnaise) Vegan mayo works fine here.
  • 1 tablespoon spicy Dijon mustard For tangy flavor.
  • to taste Salt and pepper Adjust to your preference.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the macaroni and stir to prevent sticking.
  3. Cook for 8-10 minutes until just al dente, then drain and rinse under cold water.
Preparing the Salad
  1. In a large bowl, whisk together the mayonnaise and spicy Dijon until smooth; taste and add a pinch of salt.
  2. Add the cooled pasta to the bowl, then fold in the vegetables and parsley.
  3. Gently toss to ensure everything is evenly coated.
  4. Taste for seasoning and adjust as needed.
Chilling and Serving
  1. Cover and chill for at least 1 hour before serving for best flavor.
  2. Give it one last stir and serve cold.

Notes

For a different texture, serve just after tossing. Pasta can be cooked a day ahead and chilled to save time.