Grandma's Macaroni Salad
A classic, creamy macaroni salad that still has just enough flavor, color, and crunch. This potluck-friendly side dish is easy to make and easy to love.
Servings: 8 servings
- 1 cup mayonnaise
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
- 8 ounces elbow pasta (half. a box) slightly undercooked
- ½ cup frozen peas
- ½ cup diced fresh celery
- ½ cup diced red bell pepper
- ½ cup diced red onion
Make the dressing. Combine the mayonnaise, sugar, salt, black pepper, and ground mustard in a small mixing bowl.
Add the pasta and veggies. Place the cooked, cooled pasta in a large mixing bowl and pour the. Dressing on top. Add the veggies and stir well.
Let the macaroni chill for at least 2 hours. Serve cold.
You can, of course, substitute any color onion or bell pepper in this recipe.
The peas do not need to be thawed before adding them.
I cook the macaroni for 1 minute less than the box recommends.