Tangy Macaroni Salad🥗 Side

Name: Tangy Macaroni Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 8 oz elbow macaroni; 1 cup celery, diced; 1/2 cup carrot, shredded; 1/2 cup red bell pepper, diced; 1/4 cup red onion, diced; 1 cup mayonnaise; 3 tbsp apple cider vinegar; 2 tbsp granulated sugar; 2 tbsp sweet relish; 1 tsp yellow mustard; 1/4 tsp salt; 1/4 tsp black pepper

A reliable pasta salad featuring crunchy vegetables tossed in a zesty, sweetened cream-based sauce. Perfect for preparing in advance for cookouts and gatherings.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 20 minCook: 15 minServes: 6

side dish pasta salad american bbq potluck make-ahead

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A well-composed salad is never an afterthought — it is a dish in its own right. This tangy macaroni salad brings together fresh textures and bright flavors in a way that feels both wholesome and genuinely satisfying. It works beautifully as a light main course or as the kind of side dish that quietly steals the show at the dinner table.

Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.

For the best texture, dress the salad just before serving — the greens stay crisp and the flavors stay bright. If you are making it ahead, keep the dressing separate and toss everything together at the last minute. Add grilled chicken or shrimp to turn it into a complete meal.

Ingredients

8 oz elbow macaroni
1 cup celery, diced
1/2 cup carrot, shredded
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1 cup mayonnaise
3 tbsp apple cider vinegar
2 tbsp granulated sugar
2 tbsp sweet relish
1 tsp yellow mustard
1/4 tsp salt
1/4 tsp black pepper

Nutrition (Per 6 servings)*

432

Calories

Protein

37g

Carbs

29g

Fat

Fiber

408mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Drain well and rinse it under cold water to stop cooking.
To make the dressing, in a large bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt, and pepper. Mix well.
Add the drained macaroni, celery, carrots, red pepper, and onion to the dressing. Toss well to coat. Taste and add additional salt and pepper if desired.
Refrigerate the macaroni salad for at least 1 hour before serving.