Creamy Southern Macaroni Salad
Creamy southern macaroni salad is a classic dish filled with fresh vegetables. Refreshing and light, this macaroni salad is sure to be a hit this summer.
Servings: 12 servings
Ingredients
- 2 cups elbow macaroni dry
- ½ small red onion chopped
- 1 medium red bell pepper chopped
- 1¼ cups celery chopped
- 1¼ cups mayonnaise
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook macaroni in boiling water till tender. Using a colander, drain the macaroni. Rinse with cold water to prevent the macaroni from becoming gummy and to stop the cooking process. Let excess water drain.2 cups elbow macaroni
- Combine the cooked macaroni, red onion, red bell pepper and celery in a large bowl. Set aside.½ small red onion, 1 medium red bell pepper, 1¼ cups celery
- In a small bowl, whisk the mayonnaise, white vinegar, salt and pepper together.1¼ cups mayonnaise, 1 tablespoon white vinegar, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Pour the dressing over the macaroni and vegetables. Toss to coat.
- Cover the bowl. Refrigerate for at least one hour before serving.
- Store in the refrigerator, tightly covered for up to 3 days. See notes for additional information.
Notes
If left out for more than two hours at room temperature, the macaroni salad should be thrown away.
The macaroni salad should not be left out more than one hour if the temperature is over 90℉.
If you plan on taking this on a picnic or other outdoor gathering, keep it sitting in a bowl of ice. Or another method of keeping it chilled.