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Classic American Picnic Salad Recipe

American · Side dish · 25 min total

This creamy, tangy macaroni salad is a staple at summer picnics and barbecues, featuring tender pasta, crunchy vegetables, and a simple dressing.

Ingredients

• 1 lb elbow macaroni
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking. Drain well.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until smooth.
3. Add the cooled macaroni, celery, bell pepper, onion, and parsley to the dressing. Stir until well combined.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Adjust seasoning if needed.

Tips

• For extra crunch, add 1/4 cup diced dill pickles or pickle relish.
• This salad can be made a day ahead; it keeps well in the refrigerator for up to 3 days.
• If the salad seems dry after chilling, stir in a little extra mayonnaise or a splash of milk.

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