Classic Macaroni Salad
This Classic Macaroni Salad is a great side from one of my favorite Chefs Chef John. Love his videos. If you haven’t seen him check him out on FoodWishes.com. If you are looking for a delicious and versatile side dish? This Classic Macaroni Salad recipe is a must-try! Made with tender elbow macaroni, crunchy vegetables, and a creamy dressing, this macaroni salad is the perfect addition to any summer gathering. The dressing is the star of the show. It is amazing. Customize it with your favorite ingredients like diced ham, hard-boiled eggs, or tangy pickles. Serve it chilled and let the flavors meld together for a refreshing and satisfying experience. Whether it’s a backyard barbecue, picnic, or potluck, our macaroni salad is a crowd-pleaser that will leave everyone asking for seconds. This Classic Macaroni Salad is sure to impress.
Ingredients
- 1-1/4 Cups mayonnaise could substitute with sour cream
- 2 Tbs white vinegar
- 2 Tbs Dijon mustard
- 2 Tbs kosher salt or more to taste
- ½ tsp ground black pepper
- ⅛ tsp cayenne pepper
- 1-1/2 Tbs white sugar or more to taste
- 1 Cup raw yellow squash diced
- 1 Cup finely diced celery
- ¾ Cup diced red bell pepper
- ½ Cup grated carrot
- ½ Cup chopped green onions white and light parts
- ¼ Cup diced jalapeno pepper
- ¼ Cup diced poblano pepper
- 3/4 Cup medium cheddar small cubes
- 1 16 ounce package uncooked elbow macaroni
- Green onion for garnish
- 1 Tbs mayonnaise Optional
- 1 Tbs water Optional
Instructions
- Options: diced zucchini, grape tomatoes, finely chopped fresh broccoli, frozen green peas, thawed
- Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in squash,celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
- Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but DO NOT rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
- Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
- Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look. Add cubed cheddar cheese at this time.
Notes
You can use the tops of the green onions to chop up and use as a garnish. Recipe by Chef John(Allrecipes)
Great recipe by Chef John. Love the dressing on this pasta salad.
I urge you to check out Chef John’s YouTube channel here. He’s uber entertaining as well as a very talented chef. He’s not pretentious in any way and he is an excellent instructor. So follow this link here
For more of my sides follow this link: https://darlenestable.com/category/sides/
