Pioneer Woman Macaroni Salad Recipe
Pioneer Woman Macaroni Salad Recipe is creamy, crunchy and full of flavor. It is a perfect side for picnics and potlucks. Many people love Pioneer Woman Macaroni Salad Recipe for summer meals because it is easy and satisfying.
Ingredients
For the Salad:
- 4 cups elbow macaroni uncooked
- 1 cup celery chopped
- 1 cup red bell pepper chopped
- ½ cup red onion finely chopped
- 1 cup shredded carrots
- 1 cup frozen peas thawed
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Cook the Macaroni
- Bring a large pot of salted water to a boil. Add macaroni and cook until tender. Drain well in a colander. Rinse with cold water to stop cooking.
Prepare the Vegetables
- While macaroni cooks, chop celery, red bell pepper, red onion and carrots. Thaw frozen peas if needed. Combine all vegetables in a large mixing bowl.
Make the Dressing
- In a medium bowl, add mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed.
Combine Salad and Dressing
- Add cooked macaroni to the bowl with vegetables. Pour the dressing over everything. Use a spatula to mix gently but thoroughly. Make sure macaroni and vegetables are coated.
Chill the Salad
- Cover the bowl with plastic wrap. Refrigerate for at least one hour. This helps the flavors combine. Serve cold for best taste.
Serve and Enjoy
- Scoop the salad into a serving bowl. Garnish with extra chopped parsley if desired. Enjoy your creamy and crunchy Pioneer Woman Macaroni Salad Recipe with friends and family.
Notes
- Cook macaroni slightly al dente for best texture.
- Rinse pasta under cold water to prevent stickiness.
- Make salad a few hours ahead for stronger flavor.
- Adjust vegetables based on preference or season.
- Add hard-boiled eggs for extra protein.