To make cold macaroni salad, cook 1 pound of elbow macaroni al dente. To dress the salad, add mayonnaise, ground mustard, cider vinegar, sugar, salt and ground pepper to taste. Then, stir in onion, celery and bell pepper. For more protein, add chopped chicken or canned tuna.
An easy, cool meal for summertime, traditional cold macaroni salad starts with 1 pound of elbow macaroni, but any shape of pasta will do. Cook the pasta in salted water and a teaspoon of oil to prevent sticking, about 7 to 10 minutes, depending on the type of pasta.
When the macaroni reaches the al dente stage, take it off the heat, drain and rinse under cold water. Drain again, and put in a large mixing bowl. Set aside.
Depending on how thickly you like your salad dressed, in a medium bowl, stir together 1/2-1 cup mayonnaise, 1 to 2 tablespoons of vinegar, 1 tablespoon of ground mustard, sugar, salt and pepper to taste. Adjust tartness and other seasoning as necessary. Stir the dressing into the macaroni, and coat it thoroughly. The pasta will soak up quite a bit of liquid, so add more dressing as necessary.
To complete the salad, add chopped vegetables such as celery, onion, bell pepper and tomatoes. For more protein, stir in chopped chicken or tuna.