Classic Macaroni Salad
My go-to macaroni salad for years – creamy, tangy, and never soggy. The trick is reserving half the dressing to add after chilling. Perfect for cookouts and potlucks.
Equipment
- Large Pot (6-quart or larger)
- Colander
- Large Mixing Bowl
- Medium Mixing Bowl
Ingredients
Pasta and Vegetables
- 3 cups uncooked elbow macaroni
- 1/2 medium red onion, finely diced
- 1 rib celery, finely diced
- 1/2 green bell pepper, finely diced
Dressing
- 1 cup mayonnaise (full-fat, such as Duke's)
- 1 tablespoon yellow mustard
- 3 tablespoons white vinegar
- 1/2 teaspoon black pepper
- 2 teaspoons white sugar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
Instructions
- Cook the macaroni: Bring a large pot of generously salted water to a boil. Add 3 cups elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Do not overcook.
- Drain and cool: Drain the pasta in a colander and rinse with cold water until completely cool. Shake off excess water. This stops the cooking and removes excess starch.
- Make the dressing: In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon yellow mustard, 3 tablespoons white vinegar, 1/2 teaspoon black pepper, 2 teaspoons sugar, 1 teaspoon salt, 1/2 teaspoon granulated garlic, and 1/2 teaspoon onion powder until smooth and pale yellow.
- Add vegetables to dressing: Add the finely diced red onion, celery, and green bell pepper to the dressing. Stir to coat evenly and let sit for a few minutes to mellow the onion.
- Mix half with pasta: In a large bowl, combine the cooled pasta with about half of the dressing-vegetable mixture. Toss well. It will look a little dry – that's correct.
- Chill: Cover the bowl and refrigerate for at least 2 hours, or overnight. The flavors meld and the pasta absorbs the dressing.
- Finish and serve: Before serving, add the remaining dressing-vegetable mixture and toss well. Taste and adjust with additional salt and pepper if needed. Serve cold or at room temperature.
Notes
Don't skip the cold water rinse – it stops the cooking and removes starch that can make the dressing gluey. Dice vegetables smaller than you think for even distribution. Reserve half the dressing to add after chilling prevents a dry salad. The two-hour minimum chill is important for texture; overnight is even better.