Creamy Macaroni Salad to Brighten Your Next Picnic

This Macaroni Salad is a creamy and colorful dish that’s perfect for summer picnics, guaranteed to please a crowd.

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Course: Salads

Cuisine: American

Keyword: creamy, easy, macaroni salad, Picnic, quick, side dish

Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Servings: servings

Calories: 350kcal

2 cups elbow macaroni a classic base that pairs wonderfully with creamy dressings.
½ cup celery, diced adds a crunchy texture that contrasts beautifully with the creaminess.
½ cup red bell pepper, diced provides a sweet flavor and vibrant color to the dish.
¼ cup red onion, finely chopped brings a mild onion flavor that enhances the overall taste.
2 hard-boiled eggs chopped lend richness and creaminess, making each bite more satisfying.
¼ cup fresh parsley, chopped for a burst of freshness that brightens the salad.

1 cup mayonnaise the key ingredient for that lush creaminess.
1 tablespoon apple cider vinegar adds a tangy kick that balances the richness of the mayo.
1 tablespoon Dijon mustard gives extra flavor depth and a slight zing to the dressing.
1 teaspoon sugar offsets the tanginess and enhances the overall flavor profile.
½ teaspoon salt essential for elevating all the taste components.
¼ teaspoon black pepper adds a hint of spice that rounds out the dressing perfectly.

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a pinch of salt and stir in 2 cups of elbow macaroni. Cook according to package instructions for about 8 to 10 minutes until al dente.
Once cooked, drain the macaroni in a colander and rinse under cold running water until completely cool.
In a separate bowl, combine 1 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk until smooth.
Pour the dressing over the cooled macaroni and gently toss until every piece is coated.
Add in ½ cup each of diced celery and diced red bell pepper, along with ¼ cup of finely chopped red onion. Stir until well distributed.
Carefully fold in 2 chopped hard-boiled eggs without breaking them apart too much.
Sprinkle ¼ cup of freshly chopped parsley over the salad and stir to combine. Taste and adjust seasoning if needed.
Cover and refrigerate for at least 1 hour to allow flavors to meld together.
Once chilled, give a quick stir before serving and enjoy at your picnic or barbecue!

This salad is make-ahead friendly and gets better the longer it sits. Customize it with your favorite ingredients if desired.