Description
This sweet macaroni salad is a creamy, tangy, and slightly sweet dish that’s perfect for potlucks, barbecues, or as a refreshing side. With a mix of tender pasta, crunchy vegetables, and a sweet dressing, it’s a crowd-pleaser for any occasion.
Ingredients
Units
Scale
For the salad:
- 2 cups (200 g) elbow macaroni, uncooked
- 1/2 cup (75 g) diced red bell pepper
- 1/2 cup (75 g) diced celery
- 1/4 cup (40 g) diced red onion
- 1/2 cup (75 g) shredded carrots
- 1/3 cup (50 g) raisins (optional, for extra sweetness)
For the dressing:
- 1 cup (240 g) mayonnaise
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool completely.
- Prepare the dressing:
- In a small bowl, whisk together mayonnaise, sugar, apple cider vinegar, mustard, salt, and pepper until smooth.
- Assemble the salad:
- In a large mixing bowl, combine the cooled macaroni, red bell pepper, celery, red onion, shredded carrots, and raisins (if using). Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and serve:
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.
Notes
- Add diced pineapple or chopped apples for a fruity twist.
- Substitute Greek yogurt for part of the mayonnaise for a lighter version.
- This salad can be made a day ahead; store in an airtight container in the refrigerator for up to 3 days.