Today is my last salad post for the 4th of July. Tomorrow I will have a breakfast idea for ya, just in case you prefer breakfast over a bbq. This macaroni salad is very simple. I love the dill flavor that this one had. My kids all loved it, however, I must say I am partial to the macaroni salad recipe I have shared before from Paula Deen. This macaroni salad is a more sticky consistency where Paula’s is more creamy and more the flavor I expect from a macaroni salad. Both are good, it’s just a personal preference. I do think I’ll add some milk to the dressing next time to thin it a bit.
If you still need some salad ideas be sure to just look around my salad category, there are a lot more yummy recipes if you are still lookin for one.
Classic Macaroni Salad
- 4 cups uncooked elbow macaroni
- 1 1/4 cup mayonnaise
- 1 1/2 Tbsp honey dijon mustard
- 1 Tbsp red wine vinegar
- 1 tsp garlic salt
- 1/2 Tbsp fresh dill, minced
- 1/4 cup red onion, minced
- 1/4 dill pickle, minced
- 1/4 cup celery, minced
- 2 green onion, diced
- sprinkle of paprika
- Cook the macaroni according to package directions. I used quick cook which worked great. It only takes 3 minutes to cook! Do not over cook you noodles. It needs to be al a dente. Also be sure to rinse with cold water.
- While the macaroni cooks, soak the red onions in cold water, for 15 minutes. Drain the onions and place on paper towel to dry.
- In a large serving bowl, combine the mayonnaise, honey dijon mustard, and vinegar; whisk until smooth. Mix in the garlic salt, onion, pickle, dill, and celery. Fold in the cooked macaroni. Chill for at least an hour before serving. Sprinkle with paprika before serving.
Recipe adapted from Chez Us.