This colorful macaroni salad is prepared with grated carrot, onion, bell pepper all tossed in a creamy mayonnaise-mustard dressing.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Salad, Side Dish
  • Cuisine: Italian

Ingredients

  • 8 oz elbow macaroni ((about 2 cups), uncooked)
  • 1/4 cup onion (finely chopped)
  • 1/2 cup celery (chopped)
  • 1/4 cup red bell pepper (finely chopped)
  • 1/4 cup yellow bell pepper (finely chopped)
  • 1/4 cup green bell pepper
  • 1/4 cup carrot (grated)

Macaroni Salad Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon yellow mustard
  • 1/8 teaspoon red chili powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt (to taste)
  • 1/4 teaspoon ground black pepper

Optional Garnishes

  • 2 tablespoons spring onion

Method

Cooking Macaroni Pasta

  1. Stovetop Pot Method In a large pot, bring the water to a boil. Stir in the salt. Add the macaroni to the water, and stir a few times to prevent the pasta from sticking together. Cook the pasta according to the package instructions (about 10-12 minutes) occasionally stirring, until al dente or softer according to the desired texture. Once the pasta is cooked, drain excess water and keep it aside.
  2. Instant Pot Method Add dry macaroni, water, salt to the Instant Pot. Most of the pasta should be covered in water. If it is not, add some more water. Furthermore, close the lid on the pot. Pressure Cook (high pressure) for 4 minutes. Note: I am using elbow macaroni pasta in this recipe which has 10 minutes for cooking on the stovetop. So to cook on Instant Pot – Divide the cooking time by half and minus one for al dente pasta. So it's 4 minutes. For softer pasta do 5 minutes. When the instant pot beeps, wait for 5 minutes and Quick Release the remaining pressure manually. Then open the lid, and drain if there is any extra water.
  3. Mix together the mayonnaise, yellow mustard, white vinegar, red chili powder, sugar, salt, and ground pepper in a large bowl.
  4. Stir in the carrot, onion, celery, colored bell pepper, and cooked macaroni. Mix well.
  5. Refrigerate for at least 4 hours before serving, but preferably overnight. Deli Style Homemade Creamy Macaroni Salad is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.