Macaroni Salad is a classic dish that many people love, especially during summer picnics and barbecues. It is a tasty and colorful salad that combines pasta with fresh vegetables, creamy dressing, and a hint of spices. Whether you are serving it at a gathering or just want a quick lunch, this dish is sure to please everyone.
Why Make This Recipe
Making Macaroni Salad is a great choice for several reasons. First, it’s easy to prepare, requiring just a few simple steps and ingredients. Second, it’s a versatile dish; you can customize it by adding your favorite vegetables or proteins. Lastly, it’s perfect for meal prep since it tastes even better the next day, making it a convenient option for busy weeks.
How to Make Macaroni Salad
Making Macaroni Salad is straightforward and fun. Just follow the steps outlined below, and you’ll have a delicious dish ready in no time.
Ingredients:
- 250 g / 1/2 lb macaroni elbow pasta
- 1 1/2 tbsp salt (to cook pasta)
- 1 cup celery, finely sliced (1 stalk)
- 3/4 cup red capsicum / bell peppers, finely diced (1 small)
- 3/4 cup green onions, finely sliced (1 large stem)
- 1 medium carrot, grated (using standard box grater)
- 1/2 cup mayonnaise (Hellmann’s, Best Foods, S&W or other whole egg mayonnaise)
- 1/2 cup yoghurt or sour cream (full or low fat)
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- 3/4 tsp garlic powder
- 1 1/4 tsp salt
- 1/2 tsp pepper
Directions:
- Bring a large pot of water to a boil (about 4 to 5 liters or quarts).
- Add salt to the boiling water, then add the macaroni pasta.
- Cook the pasta according to the package directions until it is al dente.
- Drain the pasta and allow it to cool.
- In a bowl, mix all the dressing ingredients together.
- In a large bowl, add the cooled pasta and the remaining salad ingredients.
- Pour the dressing over the pasta mixture and toss everything together.
- Adjust the taste with salt, sugar, or vinegar if needed.
- Let the salad sit for at least 20 minutes before serving. It’s best served at room temperature, but it’s also great the next day!
How to Serve Macaroni Salad
Macaroni Salad is best served at room temperature. You can place it in a large bowl for a buffet or spoon it into individual servings. It makes a fantastic side dish for grilled meats, sandwiches, or as part of a picnic spread. Feel free to garnish it with extra chopped herbs or a sprinkle of paprika for a nice touch.
How to Store Macaroni Salad
To store leftover Macaroni Salad, place it in an airtight container and keep it in the refrigerator. It can last for up to 3 days, but keep in mind that the pasta may absorb some of the dressing over time. Give it a quick stir before serving again.
Tips to Make Macaroni Salad
- To add more flavor, try mixing in some diced pickles or olives.
- For a crunchier texture, include some chopped nuts like walnuts or almonds.
- You can use different types of pasta, such as shells or farfalle, for variety.
- Feel free to experiment with different veggies depending on what you have on hand.
Variation
You can easily make a protein-packed version of Macaroni Salad by adding diced cooked chicken, tuna, or chickpeas. This makes it a complete meal on its own!
FAQs
1. Can I make Macaroni Salad ahead of time?
Yes, you can prepare it a day in advance. It actually tastes better once the flavors have had a chance to blend.
2. Can I use gluten-free pasta?
Absolutely! Use any gluten-free pasta you prefer, and follow the same cooking instructions.
3. What else can I add to my Macaroni Salad?
You can add ingredients like avocado, corn, or even hard-boiled eggs to make it more filling and tasty.
Enjoy making and sharing this delightful and easy Macaroni Salad with family and friends!
Macaroni Salad
Ingredients
Pasta and Cooking
- 250 g 250 g macaroni elbow pasta
- 1.5 tbsp 1 1/2 tbsp salt (to cook pasta)
Salad Ingredients
- 1 cup 1 cup celery, finely sliced (1 stalk)
- ¾ cup 3/4 cup red capsicum / bell peppers, finely diced (1 small)
- ¾ cup 3/4 cup green onions, finely sliced (1 large stem)
- 1 medium 1 medium carrot, grated using standard box grater
Dressing
- ½ cup 1/2 cup mayonnaise (Hellmann’s, Best Foods, or other whole egg mayonnaise)
- ½ cup 1/2 cup yoghurt or sour cream (full or low fat)
- 1 tbsp 1 tbsp cider vinegar
- 2 tsp 2 tsp Dijon mustard
- 2 tsp 2 tsp sugar
- ¾ tsp 3/4 tsp garlic powder
- 1 ¼ tsp 1 1/4 tsp salt
- ½ tsp 1/2 tsp pepper
Instructions
Preparation
- Bring a large pot of water to a boil (about 4 to 5 liters or quarts).
- Add salt to the boiling water, then add the macaroni pasta.
- Cook the pasta according to the package directions until it is al dente.
- Drain the pasta and allow it to cool.
Mixing
- In a bowl, mix all the dressing ingredients together.
- In a large bowl, add the cooled pasta and the remaining salad ingredients.
- Pour the dressing over the pasta mixture and toss everything together.
- Adjust the taste with salt, sugar, or vinegar if needed.
- Let the salad sit for at least 20 minutes before serving. It’s best served at room temperature, but it’s also great the next day!
