There’s something transformational about a macaroni salad telling a story of summer barbecues, family reunions, and relaxing afternoons on a Sunday. This is no ordinary macaroni salad, no! This is the dish that is most likely to vanish first from the entire potluck table, and everyone will be asking, Who made that?
I myself have been perfecting this salad for a long time, and have changed the proportions of the dressing and added alternatives till I came across this game-changer salad.
What makes this salad so unique and special is the double-dressing method that is in the recipe, which no one seems to figure out! This is the method of adding room temperature macaroni along with a vinegar mixture, and once everything is done cooling, the rest of the dressing is served.
Ingredients
For the pasta and vegetables:
- 1 pound elbow macaroni pasta
- 3 large hard-boiled eggs, chopped
- 1 cup diced celery (about 3 stalks)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the creamy dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook according to the package’s directions, usually 8-10 minutes, until al dente.
Drain, then rinse briefly with cold water.
Step 1: Season The Warm Pasta
Once the pasta is warmed, place it in a large mixing bowl.
Add 2 tablespoons of apple cider vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Toss well. It is important to mix well for the maximum taste and absorption. Allow to cool for 15 minutes.
Step 3: Prepare The Vegetables
Dice your celery, red onion, and bell pepper, and chop the hard-boiled eggs
And fresh parsley into small, uniform pieces in conjunction with the pasta cooling.
Step 4: Make the dressing:
Combine mayonnaise, mustard, sugar, 1 tablespoon apple cider vinegar, garlic powder, and onion powder,
And paprika in a bowl and whisk until smooth and well blended.
Step 5: Combine Everything
Pour the dressing over the cooled pasta, toss gently, and ensure that the diced vegetables, chopped eggs, and parsley are fully coated.
Step 6: Chill And Serve
For at least the first hour, the dish should be covered and left in the refrigerator.
This allows the flavors to blend nicely and intensify.
Tips To Achieve The Ideal Macaroni Salad
Skipping the warm pasta seasoning method is the one step that will make the difference between a good macaroni salad and a great one.
For the best appearance and texture, all vegetables must be chopped to the approximate same size as the pasta.
Then, allow the eggs to cool completely prior to chopping to avoid the risk of having them turn mushy.
After the salad cools, taste and adjust the seasoning, as it may need more vinegar or salt.
For the best results, use full-fat mayonnaise as opposed to the lighter versions.
Substitutions and Alterations
Make it lighter by replacing half the mayonnaise with Greek yogurt for a more protein-dense version.
Enhance crunchiness by adding chopped bacon, diced pickles, or toasted sunflower seeds.
Substitutions for bell pepper may be diced cucumber, shredded carrots, or thawed frozen peas.
Instead of parsley, fresh dill or chives also work beautifully.
Other pasta alternatives include small shells, rotini, or penne, which are all acceptable substitutes for elbow macaroni.
In addition to being a side dish to grilled burgers, pulled pork sandwiches are served with barbeque chicken
And fried fish, the salad can be served alone with fresh fruits and bread as a light lunch.
Prepare to gauge approximately three-quarters of a cup of this dish for every guest as a side dish.
Storage
It can be kept for four days in a covered container in the fridge.
Leftover macaroni salad may thicken as it sits.
If this happens, add a spoon or two of milk or additional mayonnaise to restore the creaminess.
A clean spoon should be used to serve the salad to avoid contaminating it,
And it should be noted that the dish should never be kept at room temperature for over two hours.
Frequently Asked Questions
Is it possible to prepare this in advance?
Without a doubt. In fact, this macaroni salad will taste better the next day since the flavors are better combined.
This dish can be made a full day in advance as long as it is covered and put in the fridge.
Why is it that my macaroni salad is watery?
Typically, it is because of not seasoning the pasta at the right temperature or the moisture that the vegetables have.
To prevent this, always put salt in the warm pasta first, or add salt to diced vegetables such as cucumbers, and have them drain before mixing them in.
Is it Possible to Freeze Macaroni Salad?
The answer is no, because the mayonnaise will separate and be watery when thawed.
Not to mention, the pasta will not be appetizing either.
How can I tell if Macaroni Salad is bad?
Any off-putting odors, a slimy texture, or the presence of mold are all indicators of spoilage.
When in doubt, remember that food safety is paramount.
Difficult decisions must be made, and this is one of them.
What is the best Pasta Shape for Macaroni Salad?
Though elbow macaroni is traditional, I find that most small shapes of pasta work; anything that has nooks and crannies.
Shells, rotini, and penne are all excellent candidates because of their ability to pick up and hold the salad dressing.
Conclusion
With every social event, this macaroni salad recipe is your best bet as it’s packed with lots of flavor and creaminess.
The macaroni, dressing, and chopped veggies combine perfectly, and with just the right amount of dressing.
Easy Macaroni Salad Recipe
Ingredients
- For the pasta and vegetables:
- 1 pound elbow macaroni pasta
- 3 large hard-boiled eggs, chopped
- 1 cup diced celery (about 3 stalks)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the creamy dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook according to the package’s directions, usually 8-10 minutes, until al dente.
Drain, then rinse briefly with cold water.
Step 1: Season The Warm Pasta
Once the pasta is warmed, place it in a large mixing bowl.
Add 2 tablespoons of apple cider vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Toss well. It is important to mix well for the maximum taste and absorption. Allow to cool for 15 minutes.
Step 3: Prepare The Vegetables
Dice your celery, red onion, and bell pepper, and chop the hard-boiled eggs
And fresh parsley into small, uniform pieces in conjunction with the pasta cooling.
Step 4: Make the dressing:
Combine mayonnaise, mustard, sugar, 1 tablespoon apple cider vinegar, garlic powder, and onion powder,
And paprika in a bowl and whisk until smooth and well blended.
Step 5: Combine Everything
Pour the dressing over the cooled pasta, toss gently, and ensure that the diced vegetables, chopped eggs, and parsley are fully coated.
Step 6: Chill And Serve
For at least the first hour, the dish should be covered and left in the refrigerator.
This allows the flavors to blend nicely and intensify.
Notes
Tips To Achieve The Ideal Macaroni Salad
Skipping the warm pasta seasoning method is the one step that will make the difference between a good macaroni salad and a great one.
For the best appearance and texture, all vegetables must be chopped to the approximate same size as the pasta.
Then, allow the eggs to cool completely prior to chopping to avoid the risk of having them turn mushy.
After the salad cools, taste and adjust the seasoning, as it may need more vinegar or salt.
For the best results, use full-fat mayonnaise as opposed to the lighter versions.
Substitutions and Alterations
Make it lighter by replacing half the mayonnaise with Greek yogurt for a more protein-dense version.
Enhance crunchiness by adding chopped bacon, diced pickles, or toasted sunflower seeds.
Substitutions for bell pepper may be diced cucumber, shredded carrots, or thawed frozen peas.
Instead of parsley, fresh dill or chives also work beautifully.
Other pasta alternatives include small shells, rotini, or penne, which are all acceptable substitutes for elbow macaroni.
In addition to being a side dish to grilled burgers, pulled pork sandwiches are served with barbeque chicken
And fried fish, the salad can be served alone with fresh fruits and bread as a light lunch.
Prepare to gauge approximately three-quarters of a cup of this dish for every guest as a side dish.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 385gTotal Fat: 18ggCarbohydrates: 45ggProtein: 9gg