Whip up my Small Macaroni Salad, a creamy, crunchy Summer Salad that’s perfect for any gathering or quick meal! This classic side dish features tender macaroni, crisp veggies, and a tangy mayo dressing, delivering comfort and flavor in every bite. Ready in under 30 minutes, it’s an easy, budget-friendly addition to picnics, potlucks, or weeknight dinners.
Why You’ll Love This Small Macaroni Salad
I love this Small Macaroni Salad because it’s a versatile, crowd-pleasing Summer Salad that’s simple to make and always a hit. Using pantry staples, it’s budget-friendly and ready in a flash, with a creamy, tangy dressing that pairs perfectly with crunchy veggies. It’s customizable, letting me add my favorite extras, and I always smile when it disappears at gatherings—it’s comfort food at its best!
Ingredients for Small Macaroni Salad
Here’s what you’ll need to make this Small Macaroni Salad (serves 4):
- 1 cup elbow macaroni (dry)
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup shredded carrots
Ingredient Tips:
- Macaroni: Elbow macaroni is classic; ensure it’s cooked al dente to avoid mushiness.
- Mayonnaise: Use full-fat for creaminess; light mayo or Greek yogurt works for a lighter option.
- Mustard: Yellow mustard adds tang; Dijon can be used for a sharper flavor.
- Veggies: Chop celery, onion, and carrots finely for even distribution and crunch.
- Vinegar: Apple cider vinegar balances richness; white vinegar is a good substitute.
Directions for Small Macaroni Salad
Cook Macaroni
I cook 1 cup elbow macaroni in salted boiling water according to package instructions (about 7-8 minutes) until tender but firm. I drain and rinse under cold water to cool for this Small Macaroni Salad.
Prep Veggies
I finely chop ½ cup celery, ¼ cup red onion, and ¼ cup shredded carrots, keeping them small for a perfect crunch in my Summer Salad.
Make Dressing
In a small bowl, I whisk ½ cup mayonnaise, 1 tbsp mustard, 1 tbsp apple cider vinegar, 1 tsp sugar, ½ tsp salt, and ¼ tsp pepper until smooth and tangy.
Combine Ingredients
In a large bowl, I mix the cooled macaroni, chopped veggies, and dressing, tossing gently until everything is evenly coated for a creamy Small Macaroni Salad.
Chill and Serve
I cover and refrigerate the salad for at least 1 hour to let flavors meld. I serve it cold, garnished with parsley if desired, for a refreshing side.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: ~220 kcal per serving
Macros per Serving: 28g carbs, 4g protein, 10g fat, 2g fiber
Variations for Small Macaroni Salad
I love switching up this Small Macaroni Salad for fun twists. Here are some ideas:
- Pasta Swap: Use small shells, rotini, or ditalini instead of elbow macaroni.
- Veggie Add-Ins: Mix in ¼ cup bell peppers, cucumbers, or peas for extra color.
- Protein Boost: Add diced chicken, tuna, bacon, or hard-boiled eggs for heartiness.
- Cheesy Twist: Stir in ¼ cup cubed cheddar or crumbled feta for richness.
- Herb Freshness: Toss in fresh dill, parsley, or chives for a bright finish.
Storage
- I enjoy Small Macaroni Salad within 3 days for the freshest taste.
- I store it in an airtight container in the fridge, where flavors improve after a day.
- I don’t freeze it, as the creamy dressing and veggies can lose texture.
- If prepping ahead, I make it the day before and stir before serving to refresh.
FAQs About Small Macaroni Salad
Can I use a different pasta shape for Small Macaroni Salad?
Yes, I use small shapes like shells or rotini, ensuring they’re cooked al dente.
How far ahead can I make this Summer Salad?
I make it a day ahead to let flavors meld, keeping it refrigerated until serving.
Can I make Small Macaroni Salad dairy-free?
Yes, I swap mayonnaise for a dairy-free alternative, like vegan mayo.
How do I keep this Summer Salad from getting soggy?
I drain and rinse pasta thoroughly under cold water to stop cooking and remove starch.
Can I make this recipe vegan?
Absolutely, I use vegan mayo and skip animal-based add-ins like eggs or cheese.
More Summer Recipes You’ll Love
- Chicken Waldorf Salad: A Fresh Summer Classic
- Best Minestrone Soup Recipe
- Orange Cinnamon Iced Tea
- Tzatziki Chicken Salad Recipe – A Fresh Summer Delight
- Thai Mango Salad: A Vibrant Summer Delight
Conclusion
This Small Macaroni Salad is a creamy, crunchy Summer Salad that I love for its simplicity and comforting flavors, perfect for picnics, potlucks, or quick meals. Its versatility and quick prep make it a go-to side dish that’s sure to please any crowd. Try this classic recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s bound to become a staple in your kitchen!
Small Macaroni Salad
Ingredients
- 1 cup elbow macaroni
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 cup celery finely chopped
- 1/4 cup red bell pepper diced
- 2 tbsp red onion finely chopped
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard.
- Add cooled macaroni, celery, red bell pepper, and red onion to the bowl.
- Toss everything together until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- Use whole wheat macaroni for a healthier option.
- Add chopped hard-boiled eggs or shredded cheese for extra protein.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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