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A bowl of creamy macaroni salad with vibrant vegetables.

Best way to grow a 6-Hour Macaroni Salad

This macaroni salad is designed to be made ahead and chill for 6 hours, allowing the flavors to meld beautifully. It's a perfect make-ahead dish for picnics or potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 350 kcal

Equipment

  • large pot
  • colander
  • large bowl
  • whisk

Ingredients
  

Salad

  • 1 pound elbow macaroni
  • 3 celery ribs, diced
  • 0.5 red onion, finely chopped
  • 1 red bell pepper, diced
  • 4 hard-boiled eggs, chopped

Dressing

  • 1.5 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions
 

Preparation

  • Cook macaroni according to package directions, then drain and rinse with cold water; set aside.
  • In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to create the dressing.
  • Add the cooked macaroni, diced celery, chopped red onion, diced red bell pepper, and chopped hard-boiled eggs to the bowl with the dressing.
  • Gently toss all ingredients until evenly coated.
  • Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the dressing. Feel free to adjust the amount of red onion and bell pepper to your liking.