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The Best Macaroni Salad

It’s the ultimate side dish for barbecues, potlucks, family gatherings, or even a simple weeknight dinner. This macaroni salad has that perfect balance of flavors and textures—tender pasta, crisp vegetables, and a rich, tangy dressing that brings everything together.
Print Recipe
Course: Appetizer, Salad, Side Dish, Snack, Vegan
Cuisine: American
Ingredients Method

Ingredients
  

  • 16 oz elbow macaroni
  • ½ red onion finely chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 carrot peeled and diced
  • ¼ cup fresh parsley chopped
  • ¾ cup mayonnaise or vegan mayonnaise
  • 1 tablespoon spicy Dijon mustard
  • Salt and pepper to taste

Method
 

Cook the pasta:
  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl and let cool slightly.
Prep the vegetables:
  1. While the pasta cooks, finely chop the red onion, dice the green and red bell peppers, peel and dice the carrot, and chop the parsley. Set aside.
Combine ingredients:
  1. Once the pasta has cooled, add the chopped vegetables and parsley to the bowl. Stir in the mayonnaise and Dijon mustard until everything is evenly coated.
Season:
  1. Add salt and pepper to taste, mixing well to distribute the seasoning.
Chill and serve:
  1. Cover the macaroni salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
  2. Enjoy!