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This classic macaroni salad is a crowd-pleaser at laid-back family meals and outdoor summer picnics. It's super easy and tastes great, always bringing back fun memories of warm-weather gatherings.
I've been whipping up this salad since my kids were little. Back then, they weren't big on veggies, but this dish snuck them in perfectly since the pasta mellowed out all those fresh flavors.
Tasty Ingredients
- Celery: Gives each bite a crisp, fresh snap and a hint of pepperiness
- Red Bell Pepper: Brings a pop of color and a subtle crunch
- Green Onion: Adds a gentle zing without the sharpness of regular onion
- Mayonnaise: 180 ml keeps the salad creamy and smooth
- Macaroni: 450 g works best to soak up the dressing just right
Simple Step-By-Step Instructions
- Mix Everything Together:
- Take a big bowl and combine your chilled macaroni with mayo, tossing softly. Throw in your diced veggies, then season with a good shake of salt and pepper. Mix gently so you don’t crush the pasta.
- Get the Veggies Ready:
- Slice up the green onions, making sure to include some of the green part. Dice the red bell pepper into little cubes, pulling out the seeds and white bits. Chop the celery to match in size so every spoonful feels just right.
- Cool the Pasta Down:
- Drain your macaroni thoroughly, then rinse right away under cold water, swirling with your hands. This stops the cooking and keeps them from getting sticky.
- Cook the Pasta:
- Boil up a big pot of salted water and drop in your macaroni. Cook until it's just firm (about 8 minutes, but peek at your box). Firm pasta holds the dressing better later on.
This salad takes me back to childhood get-togethers. My grandma always tossed in super crisp celery straight from her garden, picked that very morning. You just can’t beat how fresh that made everything taste.
Keep It Fresh Ahead of Time
This macaroni salad stays yummy in the fridge for up to three days if it's sealed up tight. If you're making it ahead, stash a little mayo on the side so you can freshen it up right before serving because the pasta soaks up the dressing as it sits.
Ways To Make It Your Own
For extra protein, drop in some drained canned tuna or chunks of grilled chicken. If you’re into Mediterranean flavors, add black olives and some crumbled feta. For more crunch, toss in diced cucumbers or even green apple for a bit of sweet surprise.
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Serving Ideas & Sides
This salad’s great served cold or at room temp. It goes perfectly next to grilled burgers or sausage at your next cookout, or just pair it with a big plate of crisp veggies for an easy summer meal.
Frequently Asked Questions
- → How do I cook macaroni for this salad?
Boil macaroni in a pot of salted water until it's perfectly tender, then rinse with cold water to stop the cooking process.
- → Can I swap out the mayo?
Definitely! Use plain yogurt or a light dressing as alternatives depending on what you like.
- → What crunchy veggies can I add?
Besides red peppers and celery, try adding shredded carrots, diced radishes, or even chopped cucumbers.
- → How do I store this salad?
Keep it in an airtight container in the fridge for up to 2–3 days.
- → Can I make this ahead of time?
Sure! You can prepare it ahead, but mix in the mayo just before serving to keep it fresh.