Macaroni Salad
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Several months ago, I got an offer for a magazine subscription to Cooking with Paula Deen, which is where this macaroni salad recipe comes from. Paula may be my favorite cook on the Food Channel. She’s a down-home girl, and I consider myself a down-home girl in my own Utah kind of way. So, I decided to give her magazine a try.
My first issue was the March/April 2008 issue. I have had it lying around the house with pages dog-eared of recipes that I wanted to try. Well, with it being Memorial Weekend, I thought I would look at what I had marked. I was hoping to see if there was a recipe that I could use for the side dishes for the weekend BBQ.
I decided to try a recipe for Macaroni Salad. It’s in a section of recipes from Paula’s friends. Above the recipe reads, “Elaina Lindner got this recipe from her husband’s Aunt Gert. Everywhere she takes this dish, people ask for the recipe. The flavor is surprisingly sweet.” I found this recipe to be quite good, and it was surprisingly sweet.
Ingredients to Make Macaroni Salad rECIPE
- MAYONNAISE
- ONION
- CELERY
- SUGAR
- COLD WATER
- WHITE OR APPLE VINEGAR
- GARLIC
- RADIATORE PASTA (YOU CAN SUBSTITUTE ROTINI PASTA)
- GARNISH: CHOPPED HARD-BOILED EGGS, CHOPPED FRESH PARSLEY (I USED DRY)
- SALT TO TASTE
These macaroni salad ingredients are flexible, allowing you to add various components based on personal preference, such as different fruits or vegetables. For example, you could add fruit like pineapple, grapes, and mandarin oranges. I liked the fact that you made this salad ahead of time. I made it the night before, and it was already at dinner the next day.
So, I only made half a recipe since there were only five of us. Then, instead of garnishing the salad with a hard-boiled egg and parsley, I mixed it in just before serving. I used 2 eggs for the half recipe and sprinkled in parsley until it looked like enough.
How to Make Macaroni Pasta Salad Recipe
For this classic and creamy macaroni salad dressing, start by whisking together mayo, finely chopped onion, celery, a touch of sugar, water, vinegar, and minced garlic in a large bowl. This creates a dressing that might seem unusually thin at first, but don’t worry—it’s supposed to be that way.
Add your cooked and cooled pasta to the bowl, stirring thoroughly to ensure every piece is coated evenly with the dressing. The creamy dressing is a key component of the salad, adding texture and flavor that makes it a crowd-pleasing dish for various occasions. Cover the bowl and refrigerate it overnight to allow the flavors to meld and the dressing to thicken, giving it a stir in the morning to refresh.
Before serving, consider garnishing with slices of hard-boiled egg and a sprinkle of fresh parsley for an added touch of elegance and freshness. This macaroni salad recipe makes enough to serve a crowd of 12 to 16, perfect for gatherings and potlucks.
Frequently Asked Questions
What type of pasta is best for macaroni salad?
Elbow macaroni is traditional and often used in the best macaroni salad recipe, but any short pasta like shells or rotini works well as it holds the dressing nicely. I used radiatore shaped pasta.
What other ingredients can I add to the macaroni salad?
Red bell pepper, green onions, or pickles are common additions. Proteins like tuna, ham, or chicken can also be added.
How do I keep the macaroni salad from getting too dry?
To keep it moist, ensure enough dressing to thoroughly coat the pasta. You can also reserve a small amount of dressing to stir in just before serving if it absorbs too much. Adding sour cream to the dressing can also help maintain moisture.
Is it possible to make a lighter version of macaroni salad?
Yes, you can use plain Greek yogurt or low-fat mayonnaise instead of full-fat mayonnaise to reduce calories without sacrificing too much on taste. This makes for an easy macaroni salad recipe that is lighter.
Can I add spices or herbs to enhance the flavor?
Absolutely, adding fresh herbs like dill, parsley, or chives can brighten the flavor of a classic macaroni salad. Paprika, cayenne pepper, or black pepper can also be added for a bit of heat and spice.
FOR MORE RECIPES LIKE THIS, TRY:
Macaroni Salad
Real Mom Kitchen
Equipment
Ingredients
- 2 cups mayonnaise
- 1 medium onion chopped
- 1 cup diced celery
- 1 cup sugar
- 1 cup cold water
- ½ cup white vinegar
- 2 cloves garlic minced
- 1 (16 oz) box radiatore pasta, cook and drain
- Garnish: chopped hard boiled eggs chopped
- fresh parsley (I used dry)
Instructions
- In a large bowl, combine mayonnaise, onion, celery, sugar, water, vinegar, and garlic. Add pasta, stirring to combine well. (there is also a note on the recipe that says: Mixture will be very soupy at first, but thicken as it chills.)
- Cover, and chill overnight. (I gave mine a mix in the morning.) Garnish with hard boiled egg and fresh parsley if desired. Serves 12-16.
