This is a recipe that comes directly from my mom! She used to make this at every barbecue we had in the summer growing up! As I got older, she would show me how to make it and eventually I completely took over the macaroni salad duty 🙂 Let’s just say that I don’t eat other macaroni salads because I’m so obsessed with this version that no other one measures up!
The absolute KEY in this recipe is using Hellmann’s mayonnaise. And no, this is not an advertisement or sponsored post for them… I just feel strongly that this is the only mayonnaise brand you should use when making this recipe!
- 1 pound macaroni/elbow pasta
- 1 green pepper
- 2 carrots
- 2 cups Hellman’s mayo
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt or more to taste
- 1/4 tablespoon freshly cracked black pepper or more to taste
Bring a large pot of salted water to boil.
Dice peppers and carrots and put into a large bowl.
Cook pasta al dente according to the box instructions.
Drain pasta and immediately bring to room temperature by running cold water through the pasta. Dry very well before adding to bowl with peppers and carrots (you can use a paper towel to remove excess water from pasta).
Add mayo, apple cider vinegar, salt and pepper and mix well. Cover with saran wrap and let chill for at least 1 hour. Before serving/enjoying, taste and add more salt and/or pepper to your liking. You may also want to add more mayo before serving if you want it creamier, since the mayo will absorb into the pasta during refrigeration.