Macaroni Salad
Man, I love macaroni salad. I love all deli sides and cold pasta salads in general, but there’s something about slathering food in mayonnaise that speaks to me. After all, mayo is the best-selling condiment in America, even though so many people I know say they hate it while simultaneously consuming aïoli like it’s somehow not just fancy-boy mayonnaise. Ask yourselves; what kind of self-respecting person at a picnic doesn’t have a side dish with mayonnaise in it? The answer is no one and that’s why macaroni salad is a plate lunch, BBQ, or outdoor event essential. It’s one of my favorite summer sides to serve with fried chicken, hamburgers, hot dogs, or shredded pork.
Like almost every dish in America, the ingredients for macaroni salad vary from person to person. Some people use hard-boiled eggs, while others used chopped-up pickles or tiny chunks of cheese or cured meat. I don’t use any of those things, but I do enjoy them. Still, I make my macaroni salad with red onions, shredded carrots, and celery, three popular ingredients to include in many similar recipes. I also like to add bright and crunchy red and yellow bell peppers because they’re sweet, olives since they’re salty, and both white and black pepper for a slight kick. Dijon mustard is another essential ingredient because it adds a sharp flavor and tang. At the same time, the vinegar is equally crucial for tang and its acidity, which balances out the richness of the mayonnaise.
Macaroni salad o’ clock
The first thing you need to do is prep your vegetables. When chopping and slicing, make sure all of the ingredients are small in size so you can taste a little bit of everything with each bite. I know some people like to chop their celery and carrots into cubes for their macaroni salads, but I much prefer to shred the carrots and dice my celery because the bell peppers will be enough crunch on their own.
While you’re working on your vegetables, bring a pot of salted water to a boil and cook your macaroni to save time. I like to use elbows, but ditalini or another short type of pasta would work fine too. After you strain your macaroni, add in the vinegar and vegetables while it’s still hot, combining all the ingredients well so they can absorb the flavor of the vinegar.
Someday I’ll nail the art of food styling… Someday
Letting the macaroni cool while I make the dressing
The macaroni eventually absorbs the dressing so don’t be afraid to coat the salad generously. Using less dressing runs the risk of the salad getting dry
While you let the macaroni and vegetables cool in a bowl for around 10-15 minutes, mix your mayonnaise, milk, Dijon mustard, sugar, peppers, and salt in a separate bowl until all of the components are evenly distributed and combined. Add the dressing to the cooled macaroni salad and mix well. After you’re done, store the bowl in the refrigerator for 4-6 hours so that all of the ingredients and their flavors can blend for a bit.
My dressing is creamy and sweet, with a touch of tang, just how I like it. It’s a brisk and straightforward dressing to make, but the whole recipe itself is easy to assemble with a fast cook time. Regardless of all that, I still urge you to make my macaroni salad ahead of schedule, like a day before serving. It tastes much better after the pasta can soak up the various flavors from the different ingredients. All you have to do next is give it a quick toss before you plate, and there you have it! A delicious and refreshing summer side that will have the entire potluck saying, “Damn, do I like mayonnaise?”
Believe it or not, I ate most of this recipe all by myself. That’s how much I love macaroni salad!
Macaroni Salad Ingredients
1 lb elbow macaroni
1 cup of black olives from the can, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 stalks of celery, minced
1 cup of carrots, shredded and chopped
1 small red onion, minced
(optional): 1 cup of shredded cheddar cheese
(optional): sliced green onion for garnish
Dressing Ingredients
1 cup of Kewpie mayonnaise (if you can’t find Kewpie, use a 1 cup of Hellmann’s mayonnaise)
1/4 cup of milk
3 tablespoons of apple cider vinegar or white wine vinegar
3 teaspoons of Dijon mustard
2 teaspoons of sugar
1 1/2 teaspoons of salt
1 teaspoon of black pepper
1/4 teaspoon of white pepper
Cooking Instructions
Boil the macaroni for 8-10 minutes or until cooked
Strain the macaroni and while it’s still hot, add in the vinegar, and all of the vegetables, stirring together until combined. Let the mixture sit for 15 minutes or until cool
In a separate bowl, mix together the mayonnaise, milk, mustard, sugar, salt, and peppers until well combined
Pour the mixture over the macaroni and vegetables, stirring to coat everything in the dressing evenly
Refrigerate the macaroni salad for 4-6 hours or overnight for best results. Stir before serving
