Classic Macaroni Salad
This Classic Macaroni Salad is creamy, tangy, and packed with crunchy celery, bell pepper, and onion. Made with Duke's mayonnaise and simple pantry spices, it's the perfect make-ahead side dish for BBQs, picnics, potlucks, and summer cookouts.
Ingredients
- 1 lb dried elbow macaroni
- 1.5 cups mayonnaise (you know we love Duke's around here!)
- 1 bell pepper, finely chopped
- 3 celery stalks, finely chopped
- ½ medium yellow onion, finely chopped
- 1 tablespoon celery seed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente.
- Drain and rinse under cold water until completely cooled. Drain well.
- In a large mixing bowl, combine the mayonnaise, celery seed, salt, pepper, and paprika.
- Stir in the chopped bell pepper, celery, and onion.
- Fold in the cooled macaroni until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving. Overnight is even better.
- Sprinkle with a little extra paprika just before serving.
Notes
- This is even better after it chills for several hours.
- If the salad thickens in the refrigerator, stir in a tablespoon or two of mayonnaise before serving.
- Finely chopping the vegetables gives you the perfect bite every time.
- Taste before serving and adjust the salt if needed.
- Garnish with an extra sprinkle of paprika for that classic deli-style look.