Ingredients
- 1 lb. elbow macaroni
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 tablespoons chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes.
- Drain the macaroni and transfer to a large bowl. Let cool for 10 minutes.
- In a separate bowl, whisk together the mayonnaise, mustard, sugar, vinegar, garlic powder, onion powder, salt, and pepper. Mix until combined.
- Add the celery, onion, bell peppers, and parsley to the bowl with the macaroni. Pour the dressing over the macaroni and mix until everything is combined.
- Refrigerate for at least 2 hours before serving.
Interesting Facts
- Macaroni salad is a popular side dish in the United States.
- It can be served cold or at room temperature.
- It is often served at picnics, barbecues, and potlucks.
- This macaroni salad will keep in the refrigerator for up to 5 days.
