Grammy can make meatloaf. Grammy can make mashed potatoes. Grammy can make her famous peach cobbler, which we love all of, by the way. But if Grammy’s Macaroni Salad isn’t on the spread for Sunday dinner, then it doesn’t actually feel like our weekly Sunday dinner. She makes this creamy, veggie-filled macaroni salad every single week, no matter what. It’s truly a staple with any meal she serves, and we can understand why. It’s quick to make and simply delicious! So, if you’re in search of a perfectly reliable side dish, trust Grammy’s Macaroni Salad! It could be a tradition in the making for you… just like it is for us!

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  • 8 ounces elbow macaroni
  • 1 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/3 cup onion, chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon prepared mustard
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
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Step 1 –In a pot of salted boiling water, cook the macaroni to al dente, according to the package directions. Drain the pasta.

Step 2 –In a large bowl, mix the cooked macaroni, the celery, the green bell pepper, the red bell pepper, and the onion together.

Step 3 –In a separate small bowl, add the mayonnaise, the apple cider vinegar, the prepared mustard, the sugar, the salt, and the pepper and whisk until combined.

Step 4 –Pour the mayonnaise mixture over the macaroni mixture and stir until coated.

Step 5 –Refrigerate the macaroni salad for at least 4 hours and up to overnight.

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Step 6 –Stir and serve.