With the Easter weekend ahead, this creamy macaroni salad is the perfect accompaniment for any braai, a picnic or festive meal. Make a large batch which will last the whole weekend and just get better with time as the flavours meld together. This tangy classic loaded with crisp veggies is easy to prepare and guaranteed to please a crowd.

Serves: 6 (double or triple the recipe for larger gatherings)

You will need

Pasta and vegetables:

• 250g elbow macaroni (or any short pasta)
• 1 cup diced celery
• ½ cup shredded carrot
• ½ cup diced red pepper
• ¼ cup diced red onion or thinly sliced spring onion

Dressing:

• 1 cup mayonnaise
• 3 tablespoons apple cider or white vinegar
• 2 tablespoons sugar
• 2 tablespoons sweet relish
• 1 teaspoon yellow mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Method

Cook the macaroni in a large pot of salted water according to package instructions. Drain well and rinse under cold water to stop the cooking process.

While the pasta cools, make the dressing by combining the mayonnaise, vinegar, sugar, relish, mustard, salt and pepper in a large serving bowl. Mix well.

Add the drained macaroni, celery, carrots, red pepper and onion to the dressing. Toss well to coat everything evenly. Taste and add additional salt and pepper if needed.

Refrigerate for at least one hour before serving to allow the flavours to develop. The salad will keep in the fridge for three to four days and tastes even better the next day.

Tips:

For extra flavour, add diced hard-boiled eggs, diced cheese, ham or chopped fresh herbs like parsley. And if you are a chilli-head, add a little fresh chopped red chilli’s.

If the salad seems dry after chilling, stir through a tablespoon or two of mayonnaise before serving.