Description
A classic American side dish featuring tender elbow pasta, crisp vegetables, and a well-balanced dressing of mayonnaise, vinegar, and mustard. Ideal for summer gatherings, this recipe prioritizes texture and flavor harmony without compromising halal or alcohol-free dietary standards.
Ingredients
3 cups elbow macaroni, uncooked
1/2 medium red onion, finely diced
1 celery rib, finely diced
1/2 green bell pepper, finely diced
1 cup mayonnaise (Duke’s recommended)
1 tablespoon yellow mustard
3 tablespoons white vinegar
1/2 teaspoon freshly ground black pepper
2 teaspoons white sugar
1 teaspoon salt, to taste
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
Instructions
Bring a large pot of salted water to a rolling boil over high heat
Add the 3 cups of uncooked elbow macaroni and cook until al dente
Drain the pasta using a colander and rinse with cold water to halt cooking
Combine cooked pasta with red onion, celery, and green bell pepper in a large bowl
In a separate bowl, whisk mayonnaise, mustard, vinegar, black pepper, sugar, salt, granulated garlic, and onion powder
Pour dressing over the pasta mixture and stir until evenly coated
Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld
Notes
Chilling is crucial for the vinaigrette to thicken properly
Use full-fat mayonnaise for desired creaminess
For best texture, drain and rinse pasta thoroughly to remove excess starch
Store leftovers in an airtight container in the refrigerator for up to 3 days