Description
Craving a creamy, tangy side dish that’s a hit at any gathering? Chef John’s Classic Macaroni Salad is the perfect recipe! This vibrant salad features tender elbow macaroni tossed in a zesty mayonnaise-based dressing, packed with crunchy vegetables like celery, red bell pepper, and spicy jalapeño for a flavorful twist. Ideal for picnics, barbecues, or potlucks, this macaroni salad is easy to prepare and delivers a nostalgic, crowd-pleasing taste with a touch of sophistication.
Ingredients
Dressing
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Mayonnaise (1 cup, optional): Forms the creamy, rich base of the dressing.
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White Vinegar (¼ cup): Adds tangy acidity to balance the richness.
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Dijon Mustard (2 tbsp): Contributes a sharp, tangy depth.
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Kosher Salt (2 tsp, or more to taste): Enhances all flavors.
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Ground Black Pepper (½ tsp): Adds a mild, spicy kick.
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Cayenne Pepper (⅛ tsp): Provides a subtle, spicy warmth.
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White Sugar (1 tbsp, or more to taste): Balances the tanginess with a touch of sweetness.
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Finely Diced Celery (1 cup): Adds crisp, fresh crunch.
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Diced Red Bell Pepper (¾ cup): Contributes sweet, vibrant color and texture.
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Grated Carrot (½ cup): Adds subtle sweetness and crunch.
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Chopped Green Onions (½ cup, white and light parts): Provide mild, oniony flavor.
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Diced Jalapeño Pepper (¼ cup): Brings a spicy, fresh kick.
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Diced Poblano Pepper (¼ cup): Adds mild, earthy heat and color.
Macaroni
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Uncooked Elbow Macaroni (16 oz package): The hearty, chewy base that holds the dressing well.
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Water (1 tbsp, optional): Used to refresh the salad before serving.
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Mayonnaise (1 tbsp, optional): Adds a fresher look and creaminess when serving.
Substitutions and Variations
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Mayonnaise: Swap for Greek yogurt, sour cream, or vegan mayo for a lighter or dairy-free option.
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White Vinegar: Use apple cider vinegar or lemon juice for a different tang.
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Dijon Mustard: Replace with yellow mustard or whole-grain mustard for a milder flavor.
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Jalapeño/Poblano: Omit for less heat or use diced cucumber or pickles for crunch without spice.
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Macaroni: Swap for rotini, penne, or gluten-free pasta.
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Gluten-Free: Use gluten-free pasta and ensure mayonnaise and mustard are gluten-free.
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Add-Ins: Mix in chopped dill, parsley, hard-boiled eggs, or bacon bits for extra flavor.
Instructions
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Prepare the Dressing:
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In a large bowl, whisk together 1 cup mayonnaise, ¼ cup white vinegar, 2 tbsp Dijon mustard, 2 tsp kosher salt, ½ tsp ground black pepper, and ⅛ tsp cayenne pepper until well blended.
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Whisk in 1 tbsp white sugar until dissolved.
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Stir in 1 cup finely diced celery, ¾ cup diced red bell pepper, ½ cup grated carrot, ½ cup chopped green onions (white and light parts), ¼ cup diced jalapeño pepper, and ¼ cup diced poblano pepper.
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Cover and refrigerate the dressing mixture until the macaroni is ready.
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Cook the Macaroni:
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Bring a large pot of generously salted water to a boil.
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Add 1 (16 oz) package uncooked elbow macaroni and cook, stirring occasionally, until tender but firm to the bite (al dente), about 8 minutes.
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Drain the macaroni in a colander but do not rinse.
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Shake the colander occasionally to remove excess moisture and let drain for about 5 minutes.
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Cool the Macaroni:
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Transfer the drained macaroni to a large bowl and toss gently to separate the noodles.
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Let cool to room temperature, about 10–15 minutes, stirring occasionally. The macaroni should be slightly sticky to hold the dressing.
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Combine and Chill:
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Pour the refrigerated dressing over the cooled macaroni and stir until evenly distributed.
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Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the macaroni to absorb the dressing and the flavors to meld.
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Serve:
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Before serving, stir the salad to redistribute the dressing.
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For a fresher look, mix in 1 tbsp water and 1 tbsp mayonnaise (optional).
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Taste and adjust seasoning with additional salt or sugar if needed.
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Serve chilled or at cool room temperature.
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Cooking Tips
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Al Dente Pasta: Cook macaroni just until al dente to maintain texture; avoid rinsing to keep the starch that helps the dressing cling.
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Fine Dicing: Dice vegetables uniformly (about ¼-inch pieces) for consistent texture and even distribution.
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Cooling Macaroni: Cool to room temperature before adding dressing to prevent the mayonnaise from breaking or the pasta from absorbing too much.
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Chilling Time: Chill for at least 4 hours, but overnight is ideal for the best flavor; stir before serving to refresh.
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Adjust Consistency: If the salad seems dry after chilling, add an extra 1–2 tbsp mayonnaise or a splash of vinegar.