Macaroni Salad

My grandmother's macaroni salad recipe has that classic deli-style flavor with creamy dressing, crisp vegetables, and just the right amount of tang. It's a staple on my summer cookout menu every year.

Prep Time45

Cook Time11

Chilling Time4

Total Time4 56

Course: Lunch, Salad, Side Dish

Cuisine: American, Italian American

Keyword: comfort food, easy, mayonnaise, summer

Servings: servings (3/4 cup)

Author: Amanda Biddle

Ingredients

For the Macaroni Salad

1 pound uncooked (dry) elbow macaroni (I use De Cecco)
¼ cup distilled white vinegar
¾ cup seeded and diced bell pepper (¼ inch dice, see Note 1)
½ cup finely diced celery (see Note 2)
½ cup grated carrot (see Note 3)
½ cup grated Vidalia onion (see Note 3)

For the Dressing

2 cups mayonnaise (I use Hellmann's, see Note 4)
¾ cup whole milk
2 tablespoons Dijon mustard (I use Maille)
2 to 4 tablespoons granulated sugar (see Note 5)
1 teaspoon Diamond Crystal kosher salt , plus additional to taste
½ teaspoon freshly-ground black pepper , plus additional to taste
½ teaspoon granulated garlic powder

Instructions

Bring a large pot of well-salted water to a boil. Cook the macaroni until it's soft, a few minutes past al dente. The pasta should be tender and slightly overcooked, but not so soft that it's mushy and falling apart. Cooking times can vary by brand. Drain well and do not rinse.
Transfer the hot macaroni to a large bowl. Pour in the vinegar and fold gently with a rubber spatula until every piece is coated. Let it sit for 10 to 15 minutes, stirring gently two or three times, until the vinegar is fully absorbed and the pasta has cooled down a bit.
While the pasta is soaking in the vinegar, whisk together the mayonnaise, whole milk, Dijon mustard, sugar, kosher salt, pepper, and garlic powder in a separate bowl until smooth. Set aside.
When the vinegar has absorbed into the pasta, add the bell peppers, celery, carrots, and onion to the macaroni, along with ⅔ of the dressing (see Note 6). Fold gently with a rubber spatula until well combined.
Cover and refrigerate for 4 hours, until completely chilled. Store the remaining dressing in a separate covered container in the refrigerator.
When ready to serve, stir in the reserved dressing until the salad is creamy. I always use the full amount, but you can add it gradually if you prefer a lighter coating — absorption can vary by pasta brand. Taste and adjust seasoning with salt and pepper as needed.
Serve chilled with your favorite sandwiches, picnic, or BBQ fare.

Notes

1. Bell pepper: I like to use a mix of red and green — red peppers add a touch of sweetness, and green peppers are more savory. You can use all one color, keeping in mind the flavors they add.

2. Celery: Peel the outer strings from the stalk before dicing for the best texture in cold salads.

3. Carrot and Onion: Peel and grate both on the large holes of a box grater. A little grated onion juice is fine to include, but if it's very juicy, drain some of it off.

4. Mayonnaise: Use full-fat real mayonnaise. Miracle Whip and other jarred dressings are sweeter and will change the flavor profile.

5. Sugar: You can adjust the amount of sugar in the dressing to suit how sweet you like your macaroni salad. My grandmother used just enough to balance the flavors of the vinegar and mayonnaise. My family likes it best when I use 3 tablespoons of sugar, but I've also made it many times with 2 tablespoons, and it's been well-enjoyed.

6. Dressing: Adding the dressing in two parts ensures that the macaroni salad is creamy after chilling. I usually eyeball this, but the recipe makes a little over 2.75 cups of dressing, so you'll want to reserve just about 1 cup for the end.

7. Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving, and add a small splash of milk if it needs loosening up.

Nutrition

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