A cornerstone of picnics and potlucks, this creamy and tangy macaroni salad is bursting with sweet bell pepper flavor and the distinctive bite of celery seed. It’s a simple, make-ahead side dish that’s always a crowd-pleaser.
Ingredients
1 lb (about 4 cups) elbow macaroni, cooked and cooled
1 cup granulated sugar
1 cup white vinegar
1 cup mayonnaise
1 cup finely chopped bell pepper (any color)
1 tablespoon celery seed
Instructions
1. Cook the pasta
Cook the elbow macaroni according to package directions until al dente. Drain and rinse immediately under cold water to stop the cooking process and cool the pasta completely.
2. Make the dressing
In a medium bowl, whisk together the sugar and white vinegar until the sugar is fully dissolved.
3. Combine the salad
In a large mixing bowl, combine the cooled macaroni, chopped bell pepper, and celery seed. Pour the vinegar-sugar dressing over the top and toss thoroughly until evenly coated.
4. Add creaminess
Fold in the mayonnaise until the pasta is creamy and well combined.
5. Chill and serve
Cover the bowl and refrigerate the salad for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. Stir once more before serving.
Tip: For the best texture and flavor, prepare this salad a day in advance. The pasta will absorb the dressing and become even more flavorful.
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