Description
Creamy, tangy and sweet deli macaroni salad.
Ingredients
Scale
For the Salad
- 8 oz elbow macaroni
- ½ cup celery, very thinly sliced
For the Warm Pasta
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
For the Dressing
- 1 cup mayonnaise
- ¼ cup white vinegar
- ¼ cup granulated sugar
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil and heavily salt it. Cook 8 oz elbow macaroni until fully tender according to package directions and drain well.
- While the pasta is still warm, transfer it to a large mixing bowl. Toss with 2 tablespoons white vinegar and 1 tablespoon granulated sugar. Let cool for 10-15 minutes.
- In a separate bowl, whisk together 1 cup mayonnaise, ¼ cup white vinegar, ¼ cup granulated sugar, 1 teaspoon onion powder, and 1 teaspoon kosher salt until smooth.
- Add ½ cup very thinly sliced celery to the cooled pasta. Pour the dressing over the top and stir until evenly coated.
- Cover and refrigerate overnight or at least 8 hours.
- Before serving, stir well to distribute the dressing. The pasta will have absorbed a lot of it.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Stovetop