Macaroni Salad

1. 1
   boil · ~10 min

   Cook the macaroni.

   1.Bring 6 cups of water to a rolling boil in a large pot.

   2.Add salt to the boiling water.

   3.Add elbow macaroni and cook until al dente, about 8 minutes.

   4.Drain in a colander and rinse under cold water to stop cooking.

   5.Let cool completely and drain well.

   TIPRinsing the pasta stops the cooking and removes excess starch, keeping the salad light.
2. 2
   mix · ~2 min

   Make the dressing.

   1.In a small bowl, whisk together mayonnaise, white vinegar, sugar, and yellow mustard.

   2.Season with a pinch of salt and a pinch of black pepper.

   3.Whisk until smooth and the sugar dissolves completely.

   TIPLet the dressing sit while the pasta cools — the flavors meld and the sugar fully dissolves.
3. 3
   prep · ~5 min

   Prep the vegetables.

   1.Finely dice celery and red bell pepper into small, even pieces.

   2.Finely mince red onion.

   3.Shred carrot using a box grater.
4. 4
   mix · ~3 min

   Toss everything together.

   1.In a large mixing bowl, combine the cooled macaroni, celery, bell pepper, onion, and carrot.

   2.Pour the dressing over and gently fold until everything is evenly coated.

   3.Taste and adjust salt and pepper if needed.

   TIPFold gently — overmixing breaks the macaroni and makes the salad mushy.
5. 5
   rest · ~60 min

   Chill before serving.

   1.Cover the bowl with plastic wrap.

   2.Refrigerate for at least 1 hour to let flavors meld.

   3.Give it a quick stir before serving.

   TIPThis salad tastes even better the next day. Make it ahead for the best flavor.

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