smoothing the top so the dressing settles evenly. Cover tightly with a lid and refrigerate for at least 1–2 hours, or until thoroughly chilled.
The pasta will absorb some of the dressing as it sits; if it seems a bit dry just before serving, stir in another spoonful of mayonnaise or a drizzle of cold water to loosen it back up.
Serve and store: Serve the macaroni salad straight from the chilled container or transfer it to a serving bowl. Keep any leftovers covered in the refrigerator and use within 3–4 days, stirring before each serving to redistribute the dressing.
Variations & Tips
This recipe is intentionally pared down to four core ingredients—macaroni, celery, mayonnaise, and vinegar—echoing the frugality of Depression-era kitchens. The seasonings and small amounts of liquid added to adjust texture are considered pantry basics, not separate ingredients.
