Macaroni Salad For Two

So, you’re looking for something yummy, comforting, and super easy to whip up without feeling like you just ran a marathon in your kitchen? Oh, you’re speaking my language! Especially when it’s just you and your fave person (or, let’s be real, just you and your Netflix queue) and you don’t need a giant tub of salad staring at you for days. Let’s make some magic!

Why This Recipe is Awesome

Okay, first off, it’s macaroni salad. The OG side dish, the potluck MVP, the unsung hero of picnics. But guess what? This version? It’s scaled down. No giant bowl looming over you for days. It’s perfectly portioned for two, meaning less food waste and more “just right” vibes. Plus, it’s pretty much idiot-proof – even on days when my brain decided to take a vacation, I managed not to mess this up. Win-win!

Ingredients You’ll Need

• Elbow Macaroni: About 1 cup dry. ‘Cause what else for mac salad, right?
• Mayonnaise: 1/2 cup (or more, no judgment here!). The creamy, dreamy glue of it all.
• Celery: 1 stalk, finely chopped. Gives that satisfying little crunch.
• Red Onion: 1/4 of a small one, finely diced. For a tiny bit of zesty sass.
• Sweet Pickle Relish: 2 tablespoons. The secret sweet and tangy kiss.
• Dijon Mustard: 1 teaspoon. Just a smidge for a flavor pop.
• Apple Cider Vinegar: 1 teaspoon. Our little bright spark.
• Sugar: 1/2 teaspoon. Because life needs a little sweetness.
• Salt & Black Pepper: To taste. Don’t be shy, season like you mean it!
• Optional Extras: A hard-boiled egg or some chopped fresh parsley, if you’re feeling fancy.

Step-by-Step Instructions

1. Cook the Pasta: Get a pot of salted water boiling. Add your elbow macaroni and cook according to package directions until al dente. Don’t overcook it unless you’re aiming for mushy sadness!
2. Rinse and Chill: Drain the cooked macaroni and rinse it under cold water. This is crucial, folks! It stops the cooking process and keeps it from clumping. Let it chill out in the fridge for about 10-15 minutes while you prep other stuff.
3. Mix the Veggies: While the macaroni’s cooling, grab a medium-sized bowl. Toss in your finely chopped celery and red onion.
4. Whip Up the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, sweet pickle relish, Dijon mustard, apple cider vinegar, and sugar. Give it a good stir until everything is happily combined.
5. Combine Forces: Once your macaroni is cool, add it to the bowl with the celery and onion. Pour that glorious dressing over everything.
6. Stir and Season: Gently stir until every single noodle is coated in that creamy goodness. Now, taste it! Add salt and pepper until it sings to your soul.
7. Chill Out (Again!): Cover the bowl and pop it back in the fridge for at least 30 minutes. An hour is even better! This lets all those amazing flavors meld together. Patience is a virtue here, trust me.
8. Serve It Up: Give it one final stir, maybe garnish with parsley or a sliced hard-boiled egg if you’re feeling extra. Enjoy your perfectly portioned, totally delicious macaroni salad!

Common Mistakes to Avoid

• Overcooking the Pasta: Soggy pasta is a no-go. You want a little bite, remember? It’s macaroni salad, not macaroni soup.
• Not Rinsing the Pasta: This step is non-negotiable! Warm macaroni absorbs dressing differently and can get gummy. Cold pasta is happy pasta.
• Skimping on Seasoning: Bland macaroni salad is a sad macaroni salad. Taste and adjust! Don’t be afraid of a little extra salt and pepper.
• Eating It Immediately: It’s tempting, I know! But that chill time? It’s like magic. It allows the flavors to truly develop and mingle. Seriously, don’t skip the chill.

Alternatives & Substitutions

• Veggies: Not a fan of red onion? Try green onions or even some finely diced bell pepper (any color!). Got some fresh dill? Throw it in!
• Sweetness: No relish? A tiny bit of chopped gherkins or even a pinch more sugar and vinegar can work. You could also use a different sweet/tangy element like capers, FYI.
• Mustard: Dijon is my go-to, but yellow mustard works for a more classic, diner-style flavor.
• Mayo Alternatives: If you’re going for a lighter vibe, Greek yogurt can be substituted for some of the mayo, but it will change the flavor profile significantly. IMO, stick to mayo for the classic taste!
• Add-ins: Hard-boiled eggs are a classic. Cooked, crumbled bacon? Yes, please! Tiny shrimp? Why not? Your salad, your rules!

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! In fact, it tastes even better the next day once the flavors have had a good long cuddle. Just give it a good stir before serving.
• How long does it last in the fridge? Generally, 3-4 days in an airtight container. If it starts to look sad or smell funky, politely show it to the trash can.
• What if I don’t have apple cider vinegar? White vinegar or even lemon juice can step in for that acidic kick.
• My salad seems a bit dry after chilling, help! No worries! The pasta absorbs some of the dressing as it chills. Just add a tablespoon or two more mayonnaise or a splash of milk/water until it’s back to your desired creaminess.
• Can I add meat to this? You betcha! Cubed ham, shredded chicken, or even canned tuna (drained!) make for a heartier meal.

Final Thoughts

See? Told you it was easy peasy! You just whipped up a perfectly sized, perfectly delicious macaroni salad. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a fork, find your comfy spot, and savor every glorious bite. Happy eating, my friend!