Description
A classic creamy macaroni salad featuring perfectly cooked elbow pasta tossed with fresh celery, bell peppers, green onions, and carrots, all coated in a tangy homemade dressing made of mayonnaise, yogurt, cider vinegar, Dijon mustard, and subtle seasonings. This versatile side dish is ideal for picnics, barbecues, or as a refreshing accompaniment to any meal.
Ingredients
Scale
Pasta
- 250 g / 1/2 lb macaroni elbow pasta
- 1 1/2 tbsp salt (for cooking pasta)
Vegetables
- 1 cup celery, finely sliced (approximately 1 stalk)
- 3/4 cup red capsicum / bell peppers, finely diced (1 small)
- 3/4 cup green onions, finely sliced (1 large stem)
- 1 medium carrot, grated (using standard box grater)
Dressing
- 1/2 cup mayonnaise (Hellmann’s, Best Foods, S&W or other whole egg mayonnaise)
- 1/2 cup yoghurt or sour cream, full or low fat
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- 3/4 tsp garlic powder
- 1 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the Pasta: Bring a large pot of water (4 to 5 liters or quarts) to a rolling boil. Add 1 1/2 tablespoons of salt, then add the macaroni elbow pasta. Cook according to the packet directions, usually about 8-10 minutes until al dente.
- Drain and Cool the Pasta: Once the pasta is cooked, drain it thoroughly and rinse under cold water or let it cool to stop the cooking process and prevent sticking.
- Prepare the Dressing: While the pasta cools, combine the mayonnaise, yogurt or sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper in a bowl. Mix thoroughly until smooth and well blended.
- Combine Salad Ingredients: Place the cooled pasta into a large bowl. Add the finely sliced celery, diced red bell peppers, green onions, and grated carrot. Pour the prepared dressing over the salad ingredients.
- Toss and Adjust Seasoning: Gently toss everything together to evenly coat the pasta and vegetables with the dressing. Taste the salad and adjust salt, sugar, vinegar, or mayonnaise as needed according to your preferences.
- Rest and Serve: Set the macaroni salad aside for at least 20 minutes to allow the flavors to meld. Serve at room temperature for best taste. Note that the salad is even better the next day after chilling.
Notes
- Use whole egg mayonnaise like Hellmann’s or Best Foods for a creamy texture.
- The salad tastes better after resting for several hours or refrigerated overnight.
- Adjust the vinegar and sugar to balance the tanginess and sweetness to your preference.
- Serve at room temperature, not cold, to enjoy optimal flavors.
- Add-ins like chopped hard-boiled eggs or diced pickles can be included if desired.
