Classic Macaroni Salad

Name: Classic Macaroni Salad
Prep time: 22 min
Cook time: 18 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz (340 g) dried elbow macaroni; 1 tbsp (18 g) kosher salt, for the pasta water; 2 medium ribs (120 g) celery ribs, cut into ¼-inch (6 mm) dice, about 1 cup; ½ cup (80 g) red onion, finely diced (about ½ small onion); 1 medium (150 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice, about 1 cup; 1 cup (225 g) full-fat mayonnaise; 2 tbsp (30 ml) apple cider vinegar; 3 tbsp (45 ml) whole milk, cold, plus more as needed to loosen; 1 tbsp (12 g) granulated sugar; 1 tbsp (15 g) yellow mustard; ¾ tsp (3 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; sweet paprika, a light dusting for garnish (optional)

From the MyKitchenBank Kitchen

Tender elbow macaroni tossed in a creamy, tangy mayonnaise dressing with crunchy celery, red onion and sweet bell pepper. It's the picnic and potluck staple, and it stays creamy after chilling.

Prep: 22 min
Cook: 18 min
Wait: 2 hr 10 min
Total: 2 hr 50 min
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

For the salad
12 oz (340 g) dried elbow macaroni
1 tbsp (18 g) kosher salt, for the pasta water
2 medium ribs (120 g) celery ribs, cut into ¼-inch (6 mm) dice, about 1 cup
½ cup (80 g) red onion, finely diced (about ½ small onion)
1 medium (150 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice, about 1 cup
For the dressing
1 cup (225 g) full-fat mayonnaise
2 tbsp (30 ml) apple cider vinegar
3 tbsp (45 ml) whole milk, cold, plus more as needed to loosen
1 tbsp (12 g) granulated sugar
1 tbsp (15 g) yellow mustard
¾ tsp (3 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
To finish
sweet paprika, a light dusting for garnish (optional)

Equipment (8)

6-quart (5.7 L) pot or larger
Colander
Large mixing bowl (4-quart / 3.8 L or bigger)
Medium bowl for the dressing
Whisk
Large spoon or rubber spatula
Chef's knife and cutting board
Plastic wrap or a lid for the bowl

Steps

Before you start

Plan on at least 2 hours of chilling time. The salad tastes much better once the flavors have melded.
Chop all the vegetables while the water comes to a boil so everything is ready when the pasta is drained.
Use full-fat mayonnaise for the best flavor and creaminess. Reduced-fat versions can turn watery.
Keep a little extra milk and vinegar on hand to loosen the salad before serving, since the pasta absorbs dressing as it sits.

1
Prep the vegetables
- Cut the celery into ¼-inch (6 mm) dice, finely dice the red onion, and seed and dice the red bell pepper to the same size.
- Place them together in a large mixing bowl (4-quart / 3.8 L or bigger) and set aside.
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Ready when: All vegetables are in even, small pieces about the size of a pea or slightly larger.
Tip: Small, even dice means you get a bit of crunch in every bite without big chunks of raw onion.
2
Boil the water
- Fill a 6-quart (5.7 L) pot with 4 quarts (3.8 L) of water and add 1 tablespoon (18 g) kosher salt.
- Cover and bring to a full rolling boil over high heat.
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Ready when: Large bubbles break the surface continuously, even when you stir.
3
Cook the macaroni
- Stir in the 12 oz (340 g) elbow macaroni.
- Cook uncovered at a steady boil, stirring in the first minute and every few minutes after, for 1 to 2 minutes longer than the package's al dente time, usually about 9 to 10 minutes total.
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Ready when: Bite a piece: it should be fully tender with no chalky white center, but still hold its shape.
Tip: Cook it slightly past al dente. Pasta firms up when chilled and keeps absorbing dressing, so slightly soft pasta ends up perfect.
4
Drain, rinse and cool
- Drain the macaroni in a colander and rinse under cold running water for about 1 minute, tossing, to stop the cooking and wash off surface starch.
- Shake well and let it drain and cool for 10 minutes, giving it a shake or toss halfway through.
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Ready when: The pasta feels cool to the touch with no pooled water in the colander.
Tip: Warm pasta makes the mayonnaise greasy and thin. Make sure it is fully cool before dressing it.
5
Whisk the dressing
- In a medium bowl, whisk together the 1 cup (225 g) mayonnaise, 2 tablespoons (30 ml) apple cider vinegar, 3 tablespoons (45 ml) milk, 1 tablespoon (12 g) sugar, 1 tablespoon (15 g) yellow mustard, ¾ teaspoon salt and ½ teaspoon pepper until completely smooth.
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Ready when: The dressing is smooth and pourable, with no visible sugar grains or streaks of mustard.
Tip: The dressing will taste a little strong on its own. The pasta will mellow it.
6
Combine the salad
- Add the cooled, well-drained macaroni to the bowl with the vegetables.
- Pour the dressing over the top and fold gently with a large spoon or spatula until every piece of pasta is coated and the vegetables are evenly distributed.
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Ready when: The salad looks very creamy and generously dressed, with no dry pasta or pockets of plain dressing.
Tip: It should look slightly wetter than you'd like to eat it. The pasta will absorb dressing as it chills.
7
Chill to blend flavors
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to overnight.
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Ready when: The salad is fully cold throughout and the dressing has thickened slightly.
8
Adjust and serve
- Stir the chilled salad well.
- If it looks dry or stiff, stir in 1 to 2 tablespoons more milk, 1 tablespoon at a time, until creamy again.
- Taste and add a pinch more salt or a splash of vinegar if needed.
- Sprinkle lightly with paprika, if using, and serve cold.
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Ready when: The salad is glossy and creamy, and it tastes bright and well seasoned.
Tip: Cold dulls seasoning, so always taste after chilling before you decide it needs more salt.

Good to know

Tips

Rinsing the pasta in cold water cools it quickly and prevents clumping, which keeps the dressing from turning gluey.
Slightly overcook the pasta. Under-cooked macaroni turns hard and chalky in the fridge.
Keep the dressing a little loose before chilling. The pasta absorbs a lot as it sits.
For add-ins, fold in 3 chopped hard-boiled eggs, ½ cup (65 g) of shredded carrot or ½ cup (75 g) of thawed frozen peas with the vegetables.

Make ahead

"Make the salad up to 24 hours ahead and keep it covered in the refrigerator. Hold back the final 1 to 2 tablespoons of milk and stir it in just before serving to restore creaminess. Add the paprika garnish only at serving time."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days. Don't leave it at room temperature for more than 2 hours (1 hour if it's above 90°F / 32°C outdoors). Not recommended for freezing, because the mayonnaise separates and the vegetables turn watery. Serve cold; stir in a splash of milk to refresh leftovers."

Substitutions

apple cider vinegar → white wine vinegar or distilled white vinegar. Use the same amount. The flavor will be slightly sharper or less fruity.
red onion → sweet yellow onion or thinly sliced scallions. Use the same amount. Scallions are milder and add a fresh flavor.
full-fat mayonnaise → half mayonnaise and half plain full-fat Greek yogurt. Gives a tangier, lighter dressing. Add an extra tablespoon of milk if it seems thick.
dried elbow macaroni → small shells or ditalini. Use the same weight and cook to the same tenderness.