Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/4 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped sweet pickle relish
- 1/4 cup chopped fresh parsley
- 1/4 cup grated cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Cook macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: In a large bowl, whisk together mayonnaise and Dijon mustard until smooth and creamy.
- Step 3: Add the cooled macaroni, red onion, celery, sweet pickle relish, parsley, cheddar cheese, salt, and pepper to the mayonnaise mixture.
- Step 4: Gently toss all ingredients until the macaroni is evenly coated with the mayonnaise mixture.
- Step 5: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This will also allow the salad to chill and set.
- Step 6: Before serving, give the salad a gentle toss to redistribute the ingredients. Taste and adjust seasoning as needed.
Notes
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- For best results, gently reheat individual portions in the microwave for short bursts, stirring frequently to prevent drying out.
- Serve this vibrant macaroni salad alongside grilled chicken or fish for a complete and satisfying meal.
- To elevate the flavor, consider adding a pinch of cayenne pepper for a subtle kick, or substitute Gruyere cheese for a richer, nutty taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American