Ingredients: – 2 cups uncooked elbow macaroni – 1/2 cup mayonnaise – 2 tablespoons white vinegar – 1 tablespoon Dijon mustard – 1 teaspoon sugar – Salt and black pepper to taste – 1/2 cup diced celery
– 1/4 cup diced red onion – 1/4 cup diced red bell pepper – 1/4 cup diced green bell pepper – 1/4 cup diced dill pickle – 2 hard-boiled eggs, chopped – Optional: chopped fresh parsley for garnish
Prepare the Vegetables: – Dice the tomatoes and cucumber into bite-sized pieces. Thinly slice the red onion. Dice the green bell pepper. Pit the Kalamata olives if they are not already pitted.
Cook the Macaroni: – Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool. Let it drain thoroughly.
Prepare the Dressing: – In a small bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, salt, and black pepper until well combined.
Combine Ingredients: – In a large mixing bowl, combine the cooked and cooled macaroni with the diced celery, red onion, red bell pepper, green bell pepper, diced dill pickles, and chopped hard-boiled eggs.
Add the Dressing: – Pour the dressing over the macaroni and vegetable mixture. Gently toss everything together until evenly coated with the dressing.
Chill and Serve: – Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld.
– Before serving, give the salad a final toss to redistribute the dressing. – Optional: Garnish with chopped fresh parsley for a pop of color and freshness.
Enjoy: – Serve the American macaroni salad as a side dish at barbecues, picnics, potlucks, or alongside your favorite grilled meats or sandwiches.