travels well, so it’s ideal for picnics or potlucks—just keep it in a cooler with ice packs.
Add a wedge of watermelon or some sliced cucumbers on the side for extra crunch and freshness, and you’ve got a full, budget-friendly meal that feels nostalgic and satisfying.
4-Ingredient Macaroni Salad
Servings: 6
Ingredients
8 ounces elbow macaroni (about 2 cups dry)
1 cup finely diced celery (about 2–3 ribs)
1 cup mayonnaise
2 tablespoons distilled white vinegar, plus more to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2–4 tablespoons cold water or milk, as needed to loosen dressing (optional)
Directions
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just past al dente and slightly soft, about 8–10 minutes or according to
