This is a simple, wonderfully easy macaroni salad recipe! Featuring timeless ingredients like celery, bell pepper, and onion, all combined in a simple yet delightful creamy mayo-based (or Greek yogurt, sour cream) dressing, it’s sure to be the star of every cookout and potluck this year!

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 8-10

Ingredients:

3 C. Uncooked elbow macaroni

1/2 medium onion, chopped (about 1 cup)

1 to 2 Rib celery, chopped (about 1/3 cup)

3/4 C. green, red, orange or yellow bell pepper, chopped

2 Large boiled eggs, optional

Dressing

1 C. Mayo or a mix of Greek yogurt, sour cream, and mayo

1 T. yellow mustard

Salt and pepper to taste

2 tsp. Sugar

3/4 tsp. Garlic powder

3/4 tsp. Onion powder

3 T. Pickle juice or white vinegar, apple cider vinegar

1/2 C. or more chopped pickles. Sweet, dill, spicy—it’s up to you.

What to do:

Cook macaroni according to package directions. Drain and run cool water over the pasta to stop the cooking process and to cool it.

In another bowl, get your dressing ready. Stir together mayo, mustard, sugar, garlic powder, onion powder, pickle juice or vinegar, salt, and pepper to taste. Add the onion, celery, and bell pepper. Mix well.

In a large bowl, add the pasta, eggs (if using), and about half of the dressing and toss to coat. Cover and refrigerate the pasta. Add the remaining dressing before serving.