Serves: 6-8


2 cups elbow macaroni, uncooked

3/4 cup mayonnaise

2 tablespoons white vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon pepper

1 cup celery, finely chopped

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

2 hard-boiled eggs, chopped (optional)


Cook elbow macaroni as per the package instructions until al dente. Drain and cool under cold water. Set aside to drain completely.

In a large bowl, whisk together mayonnaise, white vinegar, Dijon mustard, sugar, salt, and pepper until smooth.

Toss the cooled macaroni with the dressing to coat well.

Fold in celery, red bell pepper, and red onion.

If using, add the hard-boiled eggs now.

Refrigerate for at least an hour before serving, allowing flavors to blend.

Variations & Tips:

Experiment with veggies like chopped dill pickles or shredded carrots for extra flavor and color.

For a lighter version, use Greek yogurt or low-fat mayo.

Add diced ham or shredded chicken for protein.

A dash of paprika or fresh dill can enhance the flavor.

Pasta salads are forgiving; feel free to use what you have.

For optimal taste, prepare a day in advance.

This Deli Mac Salad is sure to be a hit at your next gathering, encapsulating the joy of shared meals and cherished memories. Enjoy!