Macaroni Salad

My sister and I like to browse for recipes, but we hardly ever follow them. We’ll just take the inspiration and make it into something we like instead. I’ve always liked macaroni salad and asked my sister to make me some when we had a get together. I went and browsed for some recipes. Some were really simple and some were a little more complicated. Here’s a recipe that we came up with.


  • 1lb Elbow Macaroni
  • 1/3 cup Mayonnaise*
  • 1 tsp of Dijon Mustard*
  • 1/4 cup Sliced Celery
  • 1/4 cup Diced Red Onion
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Sugar
  • Salt
  • Pepper


Boil your macaroni in a little salt water. Feel free to use any other pasta you like or have on hand. As you’re waiting for the macaroni to cook, chop and slice your vegetables. We like the crunch from the celery and red onion. We recommend red onion over brown onion because it has a more mild taste to it. It doesn’t overtake the other ingredients. Once you’re done boiling your macaroni, drain it and let it cool. Once the macaroni cools, put in some mayonnaise and start mixing it up. Mix the sugar and mustard with the apple cider vinegar. Toss it with the salad. Salt and pepper next. Throw in the celery and red onion. Taste to see if you need to add more of anything else.

My measurements are usually just a general eyeball, but feel free to add more or less according to your taste. You can also add a little bit of diced apples to this recipe as well to give it another element of crunch. You can now eat it or leave it in the fridge to set a little. We prefer leaving this overnight so the flavors can really marinate with each other.

We’ve tried this recipe with American Mayonnaise and Japanese Mayonnaise. We found that we liked the combination of both the American and Japanese mayo. We feel like the Japanese mayo gives off more light and buttery flavor. Kewpie Mayonnaise can be found as a topping on a lot of Japanese recipes. It’s used on Okonomiyaki, Takoyaki, Yakisoba, and many more. You can find this at your Japanese markets or any other local Asian supermarket. If you still can’t locate this product, it can be ordered online.

*This recipe can be made into a Vegan one by substituting the Mayonnaise for Vegan Mayo.
*Dijon mustard may be substituted for spicy brown mustard or you can omit it out.

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