Ah, macaroni salad—it’s the dish that somehow sneaks its way into every summer barbecue and potluck, right? I remember my first attempt at making it; I got so carried away with the mayo that it looked more like pasta soup. But hey, that’s the charm of it, isn’t it? This classic recipe, though, strikes that perfect balance and reminds me of lazy afternoons and the smell of freshly cut grass.
Steps
- Cook the elbow macaroni following the instructions on the package, using salted water. Once cooked, drain the pasta and rinse it with cold water to cool it down and remove excess starch.
- In a separate bowl, combine mayonnaise, yellow mustard, white vinegar, black pepper, white sugar, salt, granulated garlic, and onion powder. Add the finely diced red onion, celery, and green bell pepper to the mixture and stir until well combined.
- Place the cooled pasta in a large bowl and mix in about half of the prepared dressing, ensuring the pasta is well coated. Cover the bowl and refrigerate it, along with the remaining dressing, for a minimum of two hours.
- When you’re ready to serve the salad, mix in the remaining dressing with the pasta. Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Ingredients
- 3 cups uncooked elbow macaroni
- 1/2 medium red onion, finely diced (about 1 cup)
- 1 rib celery, finely diced (about 1/3 cup)
- 1/2 green bell pepper, finely diced (about 1/3 cup)
- 1 cup mayonnaise (preferably Duke’s)
- 1 tablespoon yellow mustard
- 3 tablespoons white vinegar
- 1/2 teaspoon black pepper
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
Nutritional Values
Calories: 2382kcal | Carbohydrates: 252g | Protein: 42g | Fat: 132g | Saturated Fat: 18g | Polyunsaturated Fat: 78g | Monounsaturated Fat: 30g | Trans Fat: 0.6g | Cholesterol: 72mg | Sodium: 2964mg | Potassium: 930mg | Fiber: 12g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 42mg | Calcium: 114mg | Iron: 6mg
FAQ
- What makes a Classic Macaroni Salad distinct?
- Classic Macaroni Salad is a beloved side dish at potlucks and barbecues, known for its creamy texture and tangy, savory flavors. It typically features cooked elbow macaroni mixed with a dressing made from mayonnaise, mustard, vinegar, sugar, and seasonings. Additional ingredients often include diced celery, onions, and bell peppers.
- How can I ensure my macaroni salad stays creamy and not dry?
- To keep your macaroni salad creamy, add only half of the dressing initially, then refrigerate. Just before serving, mix in the remaining dressing. This method prevents the pasta from absorbing too much dressing and becoming dry.
- What’s the best way to tone down the sharpness of red onions in the salad?
- To reduce the sharpness of red onions, soak the diced onions in cool water for about 5 minutes before adding them to the salad. This technique softens the strong flavor without altering the overall taste.
- Can I use a different type of pasta instead of elbow macaroni?
- While elbow macaroni is traditional for this salad, you can experiment with other pasta shapes. However, elbow macaroni is preferred for its ability to hold the dressing well.
- Is there a specific type of mayonnaise recommended for this recipe?
- The recipe suggests using Duke’s mayonnaise for its distinct flavor, although you can substitute it with your preferred brand if necessary. Duke’s is highlighted as the author’s personal favorite.
Tips
- Rinse the Pasta with Cold Water: After cooking the macaroni, rinse it under cold water to stop the cooking process and remove excess starch. This helps prevent the pasta from sticking together.
- Soak Diced Red Onion: To reduce the sharpness of red onion, soak the diced pieces in cool water for about 5 minutes before adding them to the dressing. This will mellow the onion’s flavor without altering its taste.
- Layer the Dressing: Apply half of the dressing to the salad initially and refrigerate it. Add the rest of the dressing just before serving to maintain the salad’s creamy texture.
- Adjust Seasoning Before Serving: As the salad rests, the flavors can change. Taste the salad right before serving and adjust the salt and pepper to suit your preference.
Equipment
- Large Mixing Bowls – Useful for mixing the salad ingredients and dressing.
- Colander – For draining the cooked macaroni.
- Chef’s Knife – For dicing the onion, celery, and bell pepper.
- Cutting Board – To safely dice the vegetables.
- Measuring Cups and Spoons – For accurately measuring ingredients like mayo, mustard, vinegar, and spices.
- Mixing Spoon or Spatula – For mixing the salad and dressing thoroughly.
