Classic macaroni salad like you'd get at a deli, but less sweet. This crowd-pleaser is full of colorful veggies and a perfect side for picnics or cookouts.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
295 Calories
Recipe Instructions
Step 1
Make the dressing: Whisk mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne together in a bowl until well blended. Whisk in sugar, then stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover and refrigerate until macaroni is ready.
Step 2
Make the macaroni: Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain but do not rinse.
Step 3
Let macaroni drain in a colander for about 5 minutes, shaking out the moisture from time to time. Pour macaroni into a large bowl; toss to separate and let cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
Step 4
Pour dressing over macaroni and stir until evenly distributed. Cover and refrigerate until macaroni absorbs the dressing, at least 4 hours or overnight if possible.
Step 5
Stir salad before serving. Mix water and remaining mayonnaise into salad for a fresher look.
Ingredients
1 tablespoon water
1 cup mayonnaise
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
1 (16 ounce) package uncooked elbow macaroni
2 teaspoons kosher salt, or more to taste
1 tablespoon white sugar, or more to taste
1 cup finely diced celery
0.5 teaspoon ground black pepper
0.25 cup white vinegar
0.125 teaspoon cayenne pepper
0.75 cup diced red bell pepper
0.5 cup grated carrot
0.5 cup chopped green onions, white and light parts
