Introduction
When Lina Vexley first learned to cook, her grandmother’s macaroni salad was the dish that made every family gathering unforgettable. It was colorful, creamy, and filled with laughter around the table. Over time, Lina gave this traditional recipe her own twist—adding bright bell peppers, crisp cucumbers, and a tangy dressing that balances comfort and freshness. To her, macaroni salad is more than a side dish; it’s a story of shared memories and simple joy. Every bowl reminds her of sunny picnics and backyard parties, where good food and good company always come together effortlessly.
Classic Macaroni Salad
Equipment
- Large Pot
- Mixing Bowls
- Colander
- Whisk
Ingredients
Salad
- 2 cups elbow macaroni uncooked
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper chopped
- 1/2 cup yellow bell pepper chopped
- 1/4 cup black olives sliced
- 1/4 cup grated Parmesan cheese
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.
- In a large bowl, combine the cooked macaroni, cherry tomatoes, cucumber, red and yellow peppers, and black olives.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
- Pour the dressing over the macaroni mixture and toss until all ingredients are evenly coated.
- Sprinkle with grated Parmesan cheese and chopped parsley, then refrigerate for at least 30 minutes before serving.
Notes
Nutrition
How to Make the Recipe
Start by boiling a large pot of salted water. Add the elbow macaroni and cook it until al dente, which usually takes 8–10 minutes. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and prevent it from sticking. Let it cool completely while you prepare the vegetables.
Chop the red and yellow bell peppers into small pieces, halve the cherry tomatoes, dice the cucumber, and slice the black olives. These colorful vegetables add both texture and freshness to the salad. Place all of them in a large mixing bowl along with the cooled macaroni.
For the dressing, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl until it becomes smooth and creamy. The tangy vinegar and mustard balance the richness of the mayonnaise, creating a light yet flavorful dressing. Pour it over the macaroni and vegetables, then toss gently until everything is evenly coated.
Add grated Parmesan cheese for an extra layer of savory flavor and sprinkle with fresh parsley for color. Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully.
Serve it as a side dish for barbecues, picnics, or casual lunches. It pairs wonderfully with grilled meats, sandwiches, or even on its own for a light, satisfying meal. The vibrant mix of colors and textures makes it as appealing to the eye as it is to the palate.
Conclusion
Macaroni salad is the ultimate comfort side dish—cool, creamy, and bursting with flavor. Lina Vexley’s version combines classic charm with modern freshness, using crisp vegetables and a perfectly balanced dressing. It’s a dish that fits any occasion, from summer picnics to family dinners, and can easily be adapted to personal taste. What makes it special is its simplicity—each bite offers a blend of nostalgia and delight. With just a few ingredients and a bit of care, you can create a salad that brings smiles to every table and keeps the tradition of homemade goodness alive.