Macaroni Salad
This macaroni salad gets its flavor from a short, sharp dressing of mayonnaise, dry mustard, sugar, and cider vinegar. The vinegar cuts through the richness of the mayonnaise, while the sugar rounds off the edges. Chopped red onion and celery add bite and crunch against the soft elbow pasta. It uses pantry staples, feeds eight, and works well for picnics, potlucks, and barbecues.
Instructions
Make sure the cooked macaroni has been drained well and chilled before you begin, since warm pasta will turn the dressing oily and thin.
Whisk the mayonnaise, dry mustard, sugar, and cider vinegar together in a small bowl until smooth. Season with salt and pepper, tasting as you go, until the dressing is tangy with just a little sweetness.
Put the chilled macaroni, chopped red onion, and chopped celery in a large bowl and toss them together. Pour the dressing over the top and toss until every piece of pasta is evenly coated.
Let the salad cool before serving. Give it a quick stir at the table and adjust the salt and pepper if needed.
Make it personal.
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