There’s no better representation of summertime dining than indulging in the finest, timeless macaroni salad featuring eggs and fresh vegetables coated in a light, yet creamy mayonnaise dressing—perfect for picnics, potlucks, or barbecues.
Sometimes, sticking to the classics is the way to go. Just like my Grandma’s unbeatable Potato Salad and my Creamy Coleslaw, this macaroni salad doesn’t need any frills. I’m not trying to reinvent anything here, and that’s precisely why it remains a timeless favorite. This recipe for macaroni salad came about after enduring years of versions that were either too dry, too basic, or drowned in a bland mayo dressing that clung to the pasta like an oily film, likely from a pre-packaged deli counter box—yikes! There’s nothing worse than the taste of artificial mayo in macaroni salad. However, this classic macaroni salad is everything those others weren’t. For starters, it’s homemade and perfectly dressed with a zesty yet light mayo blend. The pasta isn’t lumpy or starchy but rather smooth and delightful in every mouthful. It’s straightforward yet expertly seasoned—everything you’d desire in a traditional macaroni salad.
What’s in This Macaroni Salad
Similar to many cherished classics, I discovered the foundation of this recipe in one of my grandmother’s recipe collections. This list is short yet brimming with fresh and flavorful ingredients:
– Short macaroni of your choice: I prefer ditalini (extra short tubes), but classic shells or elbow macaroni work well too.
– Hard-boiled eggs
– Celery
– Red bell pepper
– Red onion
– Mayonnaise
– Sweet pickles along with their juice
– Dijon mustard
– Sugar
– Kosher salt and freshly ground black pepper
How to Make This Macaroni Salad
Preparing this traditional macaroni salad is wonderfully simple. Here’s how:
Cooking the macaroni correctly is crucial for a great mac salad. Overcooking it will result in mushy bites that won’t hold up well with the vegetables. Cook the macaroni al dente, just as you would with your favorite Italian pasta. Keep an eye on your cooking time and follow the package directions for the perfect bite. Additionally, perform taste tests every minute or so towards the end of the cooking time to ensure it’s cooked perfectly.
After cooking, rinse the macaroni to prevent sticking. An excellent macaroni salad tip I learned from my mom is to rinse the pasta after cooking and drain it thoroughly to ensure there’s no remaining water hiding in the pasta’s nooks and crannies. Rinsing the pasta under cold water stops the cooking process and eliminates some of the starches that form during cooking. As the pasta cools, gently toss it with your hands or a spoon to keep it loose and prevent clumping.
Combine the pickles, peppers, eggs, and celery. Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion, and sweet pickles. Grandma’s recipe shared the same basics as this one, but I’ve included more sweet pickles because I adore them, and hard-boiled eggs because, in my opinion, mayo-based salads always benefit from a hint of hard-boiled egg.
Preparing This Macaroni Salad Dressing
In a small bowl, combine the mayonnaise, pickle juice, sugar, and Dijon mustard, whisking until well blended. Season the mixture with kosher salt and freshly ground black pepper.
Pickle juice holds the secret! The dressing for this salad consists of a mayo base that’s thinned with reserved pickle juice from the sweet pickles used in the salad. I personally opt for sweet pickles, but if you choose a different variety, adjust to your taste preference. If pickles aren’t your thing, consider substituting vinegar or lemon juice. It’s crucial to taste as you adjust to achieve the ideal balance. However, for me, it’s all about that sweet pickle juice.
Blend it all together. Pour the dressing over the macaroni and other ingredients, tossing until everything is uniformly coated. Adjust seasoning with additional salt and pepper if needed. For a touch of color, sprinkle fresh parsley on top if desired.
Chill for flavor infusion. For optimal taste, let the salad sit in the refrigerator, allowing the flavors to meld and the mayo dressing to infuse the noodles. Refrigerate for at least an hour before serving, or better yet, prepare it a day in advance for enhanced flavor. Always taste before serving to determine if further seasoning with salt and pepper is necessary.
Perfecting the Ultimate Macaroni Salad
Indulge in this classic macaroni salad, embellished with eggs and draped in a creamy yet airy mayonnaise dressing—an ideal addition to any picnic or barbecue.
Course: Salad
Cuisine: American
Keyword: macaroni salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 357 kcal
Ingredients:
– 1 pound ditalini pasta, or another short pasta or shell variety
– 3 hard-boiled eggs, diced
– 2 celery ribs, minced
– 1 red bell pepper, seeded and minced
– ¼ red onion, minced
– ¼ cup sweet pickles, chopped
– 1 cup mayonnaise
– ¼ cup plus 1 tablespoon pickle juice
– 2 teaspoons granulated sugar
– 1 ½ tablespoons Dijon mustard
– Kosher salt and freshly ground black pepper
– Chopped parsley (optional, for garnish)
Instructions:
1. Cook the pasta in salted water following the package directions. Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta and drain for approximately 5 minutes, tossing occasionally.
2. Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion, and sweet pickles.
3. In a small bowl, combine the mayonnaise, pickle juice, sugar, and Dijon mustard. Season with kosher salt and freshly ground black pepper. Pour this mixture over the macaroni and toss until evenly coated. Adjust seasoning with more salt and pepper if needed. Refrigerate for 1 hour before serving.
4. Sprinkle chopped parsley on top for a touch of color if desired.
Nutrition:
Calories: 357kcal | Carbohydrates: 37g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 208mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 494IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg
