Macaroni Salad Recipe
Make Macaroni Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add 2 cups elbow macaroni and cook according to package directions until just tender (al dente), about 7–9 minutes. Stir occasionally to prevent sticking.
- 2
Shock and drain
Reserve 1/4 cup of the pasta cooking water, then drain the macaroni in a colander and immediately rinse under cold running water until pasta is chilled. Spread pasta on a baking sheet or return to the pot and allow to drain for 5 minutes so excess water releases.
- 3
Prepare add-ins
While the pasta cooks, grate 1 medium carrot, finely dice 2 celery stalks and 1/2 cup red bell pepper, mince 1/4 cup red onion, thaw 1/2 cup peas (if frozen) and chop 2 hard-boiled eggs. Chop 2 tablespoons fresh parsley.
- 4
Combine salad ingredients
Place the cooled, drained macaroni into a large mixing bowl. Add the grated carrot, diced celery, red bell pepper, minced red onion, peas, chopped eggs and parsley. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss gently to combine and distribute evenly.
Dressing
- 5
Make the dressing
In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon celery seed and 1/4 teaspoon garlic powder until smooth and homogenous.
- 6
Adjust seasoning
Taste the dressing and adjust seasoning: add up to 1/4 teaspoon more salt or up to 1/4 teaspoon more sugar if you prefer sweeter, or a splash more vinegar (about 1 teaspoon) for brightness.
- 7
Combine dressing and salad
Pour the dressing over the salad ingredients in the large bowl. Toss gently but thoroughly so the macaroni and vegetables are evenly coated. If the salad looks dry, add up to 1–2 tablespoons reserved pasta cooking water or milk to loosen the dressing to desired consistency.
- 8
Chill and rest
Cover the bowl and refrigerate the macaroni salad for at least 1 hour (preferably 2–4 hours) to let flavors meld. Stir once more before serving and adjust salt and pepper to taste.
- 9
Serve
Transfer to a serving bowl or platter, garnish with a little extra chopped parsley if desired, and serve chilled or at cool room temperature.