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Macaroni Salad

Featured in Fresh and Filling Salads.

This classic macaroni salad brings comfort food flavors to any gathering. Al dente elbow pasta provides the perfect base for crisp diced vegetables like celery, red onion, and bell peppers that add fresh crunch in every bite. The creamy dressing combines mayonnaise with a splash of vinegar and mustard that adds bright, tangy notes while keeping everything perfectly balanced. Fresh herbs and a touch of celery seed add depth of flavor, while the chilling time lets all the flavors meld together beautifully.
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Updated on Fri, 10 Jan 2025 20:49:23 GMT
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Macaroni Salad | quickierecipe.com
Macaroni salad is one of those timeless dishes that never fails to impress at gatherings, barbecues, and potlucks. It's a classic summertime side dish that combines the simplicity of cooked macaroni with the vibrancy of various vegetables and the richness of a creamy dressing. In this article, we'll delve into the world of macaroni salad, exploring its ingredients, preparation, and the numerous ways you can customize it to suit your taste preferences.

What is Macaroni Salad Made Of?

At its core, macaroni salad is a harmonious blend of cooked macaroni, an assortment of crunchy vegetables, and a creamy, tangy dressing. Here are the key components that make up this beloved dish:
  • Cooked Macaroni: The foundation of any macaroni salad is, of course, the macaroni itself. Elbow macaroni is the most commonly used type, but you can also experiment with other short pasta shapes like ditalini or small shells.
  • Vegetables: The vegetables add a fresh and crunchy texture to the salad. Common additions include celery, red or green bell peppers, onions, and sometimes carrots or radishes.
  • Dressing: The dressing is what brings everything together. It typically consists of mayonnaise, which provides the creamy base, along with ingredients like mustard, vinegar, sugar, and various seasonings to add depth and balance to the flavor.

Ingredients

  • 250g / 1/2 lb macaroni elbow pasta

Pasta

  • 1 cup celery, finely sliced (about 1 stalk)
  • 3/4 cup red or green bell peppers, finely diced (about 1 small)
  • 3/4 cup red onion, finely diced (about 1/2 medium onion)
  • 1 medium carrot, grated (using a standard box grater)

Vegetables

  • 1/2 cup mayonnaise (whole egg mayonnaise for the best flavor)
  • 1/4 cup yoghurt or sour cream (full or low fat, depending on your preference)
  • 1 tablespoon cider vinegar or apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons granulated sugar
  • 3/4 teaspoon garlic powder
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper

Dressing

Instructions

Cooking the Pasta
  1. Boil the Water: Bring a large pot of water to a boil. Add 1 1/2 tablespoons of salt to the water, as this helps season the pasta and improves its texture.
  2. Cook the Macaroni: Add the macaroni pasta to the boiling water and cook according to the package directions. It's important to cook the pasta until it's al dente, but not overcooked. If you prefer your pasta a bit softer, you can cook it for an additional minute past the al dente time.
  3. Cool the Pasta: Once the macaroni is cooked, drain it and rinse it under cold water to stop the cooking process and remove excess starch. This step is crucial to prevent the pasta from sticking together.
Preparing the Dressing
  1. Mix the Dressing Ingredients: In a bowl, whisk together the mayonnaise, yoghurt or sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until you get a smooth and well-combined dressing.
Assembling the Salad
  1. Combine the Pasta and Vegetables: Place the cooled macaroni in a large bowl. Add the sliced celery, diced bell peppers, diced onion, and grated carrot.
  2. Add the Dressing: Pour the prepared dressing over the pasta and vegetables.
  3. Toss to Combine: Toss the salad well to ensure all the ingredients are evenly coated with the dressing.
Adjusting Seasoning
Before serving, it's a good idea to let the salad sit for at least 20 minutes to allow the flavors to meld together. After this resting period, taste the salad and adjust the seasoning as needed. You might find that it needs a bit more salt, sugar, vinegar, or mayonnaise.

Serving Temperature

Macaroni salad is best served at room temperature or slightly chilled. Serving it straight from the fridge can make it too cold and may alter the texture of the dressing.

Storage

If you're not serving the salad immediately, you can store it in the fridge for up to 5 days. Make sure to keep it in an airtight container to maintain freshness.

Freezing

While macaroni salad can be frozen, it's best to thaw it naturally without microwaving. Once thawed, give the salad a good toss to restore its texture and consistency.

Macaroni Salad Flavor Variations

  • Italian-Style: Add some Italian seasonings like basil, oregano, and a drizzle of olive oil.
  • Mexican-Inspired: Use lime juice instead of vinegar and add some diced jalapeños or cilantro.
  • Greek-Style: Mix in some feta cheese, olives, and a sprinkle of oregano.

Macaroni Salad

This macaroni salad recipe combines elbow pasta with a medley of fresh vegetables, all tossed in a creamy dressing. Perfect for any occasion, it’s a versatile and delicious side dish.

Prep Time
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Cook Time
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Total Time
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By: Meryem

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

01 250 g / 1/2 lb macaroni elbow pasta.
02 1 cup celery, finely sliced (1 stalk).
03 3/4 cup red capsicum / bell peppers, finely diced (1 small).
04 3/4 cup green onions, finely sliced (1 large stem).
05 1 medium carrot, grated (using standard box grater).
06 1/2 cup mayonnaise (Hellmann's, Best Foods, S&W or other whole egg mayonnaise).
07 1/2 cup yoghurt or sour cream, full or low fat.
08 1 tbsp cider vinegar.
09 2 tsp Dijon mustard.
10 2 tsp sugar.
11 3/4 tsp garlic powder.
12 1 1/4 tsp salt.
13 1/2 tsp pepper.

Instructions

Step 01

Bring a large pot of water to the boil (4 to 5 litres/quarts). Add 1 1/2 tbsp of salt to the water. Add the macaroni pasta and cook according to the packet directions. Drain the pasta and let it cool.

Step 02

In a bowl, mix together the mayonnaise, yoghurt or sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper until well combined.

Step 03

Place the cooled pasta in a large bowl. Add the finely sliced celery, diced red capsicum/bell peppers, sliced green onions, and grated carrot to the bowl with the pasta. Pour the prepared dressing over the pasta and vegetables. Toss everything together until the pasta and vegetables are well coated with the dressing.

Step 04

Adjust the seasoning if necessary by adding more salt, sugar, vinegar, or mayonnaise to taste. Set the salad aside for at least 20 minutes to allow the flavors to meld together. Serve the macaroni salad at room temperature (not cold). It is also great the next day.

Notes

  1. The recipe uses a classic choice of macaroni elbow pasta.
  2. Variety of finely sliced and diced vegetables such as celery, red capsicum/bell peppers, green onions, and grated carrot add texture and flavor.
  3. Dressing is creamy yet lighter due to the combination of mayonnaise and yoghurt or sour cream.
  4. Cooking the pasta properly and cooling it prevents mushiness.
  5. Recipe can be customized with other ingredients like bacon, egg, or pickles.
  6. The healthier option can be achieved by using a mayo-free dressing.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~