Fresh macaroni salad

This all-time macaroni salad is just the thing for chill family meals or summer picnics. So simple and so good, it always brings back memories of sunny days spent together.

I've been making this since my kids were little. At first, they wouldn't go near veggies, but putting them in pasta totally got them to try. It really helped everyone at our table eat more greens.

Tasty Ingredients

• Celery: Crispy bits for a little bite and peppery kick
• Red Bell Pepper: Beautiful pops of color and sweet crunch
• Macaroni: 450 grams is just right for soaking up all that creamy sauce
• Green Onions: Not as in-your-face as regular onions, but add great fresh flavor
• Mayonnaise: 180 milliliters brings everything together and keeps it super smooth

Step-by-Step Directions

Mix It All:

Add the cooled macaroni to a big bowl, then gently stir in your mayo a bit at a time. Toss in all your veggies and season generously with salt and pepper.

Veggie Prep:

Chop up celery and bell pepper into small bits. Dice the green onions, getting a bit of the green tops, too.

Cool Down:

Drain your noodles, then run lots of cold water over them so they stop cooking and don't stick. This also keeps them from going all gluey.

Cook Pasta:

Boil a ton of salted water and toss in the macaroni. Give it about 8 minutes, or until they're firm but not crunchy. It'll soak up dressing later, so don’t overcook.

This salad always brings me back to family get-togethers as a kid. My grandma cut crunchy celery right from her garden that morning, and honestly, nothing ever tasted fresher at the table.

Storage and Prepping Ahead

You can stash this macaroni salad in the fridge for three days in a tight container. If you're planning ahead, save a spoonful of mayo to stir in just before you eat since the pasta tends to slurp up the dressing over time.

Fun Customizing Ideas

Want to bump up the protein? Toss in some drained canned tuna or extra chicken. Olive fans can toss black olives and crumbled feta for Mediterranean flavor. Chopped apples give a sweet twist, or throw in diced cucumber for extra crunch.

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How to Serve and Pair

Eat this salad cold or let it get to room temp. It goes great with grilled burgers or sausages, or keep it super chill with fresh veggies for a light summer meal.

Frequently Asked Questions

→ How do I cook macaroni for this salad?

Cook macaroni in a big pot of salted boiling water till it’s firm but cooked (al dente). Rinse with cold water to stop cooking.

→ Can I swap mayonnaise for something else?

Of course! Use plain yogurt or a light vinaigrette if you’d prefer a different twist.

→ What other veggies can I add for extra crunch?

Feel free to stir in shredded carrots, diced cucumbers, or radishes for more texture alongside celery and red pepper.

→ How long can I store this salad?

Keep the macaroni salad in a sealed container in your fridge for up to 2 or 3 days.

→ Can I prep this salad ahead of time?

Absolutely! Make it beforehand, but wait to mix in the mayo until right before eating for the freshest taste.