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Creamy Macaroni Salad with Peppers (The Cookout Classic Done Right)

Every cookout has that one bowl everyone keeps going back to. It’s not flashy. It’s not trying to reinvent pasta. It just quietly shows up, tastes exactly how you hoped it would, and disappears before the burgers are even flipped. That’s this macaroni salad.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 1 cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup finely diced red onion
  • ½ cup diced celery
  • Optional: chopped fresh parsley for garnish

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until just al dente.
  2. Drain and rinse under cold water to stop the cooking. Let it cool completely.
Make the Dressing
  1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
Add the Mix-Ins
  1. Stir in the diced bell peppers, red onion, and celery.
Combine Everything
  1. Add the cooled macaroni to the bowl and fold everything together until evenly coated.
Chill
  1. Cover and refrigerate for at least 1 hour before serving.

Notes

Salt your pasta water well. It’s your only chance to season the pasta itself.
Let the pasta cool before mixing, or the mayo can get greasy.
If the salad thickens too much after chilling, stir in a tablespoon or two of milk to loosen it.
Dice the vegetables small and evenly. Big chunks throw off the balance.
And always taste before serving. Always.