Classic New York Deli Macaroni Salad

Ingredients

• 1 lb elbow macaroni (cooked until very soft and rinsed in cold water)
• 1.5 cup mayonnaise (Hellmann's or Best Foods preferred)
• 2 tbsp yellow mustard
• 0.25 cup apple cider vinegar
• 0.33 cup sugar
• 1 tsp salt
• 0.5 tsp black pepper
• 2 stalk celery (finely diced)
• 0.5 red bell pepper (finely diced)
• 1 carrot (shredded or finely grated)
• 0.25 cup onion (very finely minced)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, but continue cooking for an extra 1-2 minutes until the pasta is very soft, as it will firm up once chilled.

2. 2

   Drain the macaroni and immediately rinse thoroughly with cold water until the pasta is completely cooled. Drain well to ensure no excess water remains.

3. 3

   In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until the dressing is smooth and the sugar has mostly dissolved.

4. 4

   Add the finely diced celery, red bell pepper, shredded carrot, and minced onion to the dressing and stir to combine.

5. 5

   Fold the cooled macaroni into the dressing mixture until every piece of pasta is thoroughly coated.

6. 6

   Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The pasta will absorb some of the dressing, creating that classic thick, deli-style consistency.

7. 7

   Before serving, give the salad a good stir. If it seems too dry, add a tablespoon of mayonnaise or a splash of milk to loosen it up.

Notes

For the most authentic deli flavor, use a high-quality mayonnaise like Hellmann's. Dicing the vegetables very finely is key so they distribute evenly and don't overpower the soft texture of the macaroni.

Nutrition per serving

• side dish
• salad
• picnic
• barbecue
• vegetarian
• deli-style
• make-ahead