This creamy macaroni salad is a delightful twist on the classic, featuring a blend of fresh and flavorful ingredients.
Cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain and rinse under cold water to cool.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
Dice the red onion, celery, and cheddar cheese into small pieces. Slice the black olives and chop the hard-boiled eggs into chunks.
Cutting the ingredients into uniform sizes ensures even distribution in the salad.
In a mixing bowl, combine the mayonnaise and Dijon mustard. Mix well to create a smooth dressing.
Adjust the ratio of mayonnaise to mustard based on your preferred level of tanginess.
In a large bowl, combine the cooked macaroni, diced vegetables, cheese, olives, and eggs. Pour the dressing over the top and mix gently to coat evenly.
Mix gently to avoid breaking the macaroni or eggs.
Season the salad with salt and ground black pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Chilling the salad allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled as a side dish or a light meal. Enjoy!
Garnish with a sprinkle of fresh parsley or paprika for a pop of color.
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