Creamy Macaroni Salad

Ingredients

• 454 g (1 lb)small ridged elbow macaroni
• 2–3 g (2–3 tablespoons)dried parsley
• ½ teaspoongarlic powder
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• 1 tablespoonDijon mustard
• 315 ml (1⅓ cups)mayonnaise
• 1 tablespoonwhite vinegar
• 1 smallred onion, finely diced
• 75 g (¾ cup)celery, finely diced

Instructions

1. 1

   Cook the macaroni

   Cook the macaroni in generously salted water according to the packet instructions, stopping at al dente. Drain, briefly rinse under cold water and drain again. Immediately put the still-moist pasta into a large mixing bowl; do not leave it to dry out.

2. 2

   Season the pasta

   Add the parsley, garlic powder, ½ teaspoon salt, pepper and Dijon mustard to the pasta. Stir gently to coat, then leave uncovered at room temperature for 20 minutes so the pasta can take up the seasonings.

3. 3

   Mix the dressing

   Whisk the mayonnaise and white vinegar together, then set the mixture aside.

4. 4

   Combine and chill

   Add the onion, celery and mayonnaise mixture to the pasta and stir until everything is evenly combined. Cover and refrigerate for 2 hours before serving.

5. 5

   Adjust before serving

   Mix the salad well. Taste and add more salt or mayonnaise if you like.

What is macaroni salad?

Macaroni salad is a chilled American side dish made with pasta and a creamy dressing, often served at picnics and shared meals. This version keeps the familiar mayonnaise base but adds parsley, Dijon mustard and vinegar for a savoury, lightly tangy flavour.

The useful detail here is the pause after seasoning the pasta. It lets the herbs and mustard flavour the macaroni before the mayonnaise coats it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 5g protein, 29g carbs, 21g fat.

The macaroni supplies most of the carbohydrates, while mayonnaise is the main source of fat. The pasta contributes some protein, with smaller amounts also coming from the other ingredients. Pair a serving with a protein-rich main and other vegetables for a more balanced plate.

Why let the pasta marinate?

Seasoning first: the warm, freshly drained pasta is still slightly moist, which helps it take up the parsley, garlic and mustard. The 20-minute rest also gives those flavours time to settle in.

Keep the timing: add the mayonnaise mixture after that rest, rather than combining everything at once. This preserves the recipe’s two-stage flavouring method.

Choosing and cooking the macaroni

Ridged elbows: their curves and ridges help hold the dressing, while their small size makes the salad easy to scoop. If your packet gives a range of cooking times, use its al dente guidance.

Rinse and drain: a brief cold rinse cools the pasta, and draining it again prevents excess water from thinning the dressing. Transfer it straight to the bowl so it remains a little moist.

Getting the dressing right

Mayonnaise and vinegar: whisking them together before adding them to the pasta makes the dressing easier to distribute. The vinegar cuts through the mayonnaise’s richness without making the salad watery when measured as directed.

Final adjustment: chilled pasta can taste less seasoned than it did at room temperature. Mix and taste just before serving, then add salt or mayonnaise if needed.

Keeping the vegetables crisp

Red onion: dice it finely so its sharper flavour is spread evenly through the salad. Smaller pieces also make each serving easier to eat.

Celery: finely diced celery brings a fresh crunch against the soft pasta and creamy dressing. Keep the pieces small and even for a consistent texture.

Chilling and serving

Allow for the full rest: the recipe needs 20 minutes for the seasoned pasta and 2 hours in the fridge after the dressing and vegetables are added. Make it ahead if you want the salad ready for a meal or gathering.

Serve it cold alongside grilled or roasted food, sandwiches, or other picnic dishes. Mix the salad again before bringing it to the table so the dressing is evenly distributed.

Recipe notes & tips

• Salt the cooking water generously, as directed in the method.
• Keep the rinse brief and drain the pasta well afterwards.
• Start the 20-minute seasoning rest while the pasta is still slightly moist.
• Whisk the mayonnaise and vinegar until smooth before adding them.
• Dice the onion and celery finely for an even texture.
• Taste the salad after chilling before adding extra salt or mayonnaise.

Variations

• Add hard-boiled egg: chop it and fold it in with the onion and celery.
• Use spring onion: substitute finely sliced spring onion for the red onion for a milder bite.
• Add sweetcorn: stir drained sweetcorn through with the vegetables for a sweet pop.
• Bring in fresh herbs: replace some of the dried parsley with finely chopped fresh parsley.
• Add chopped gherkins: fold in a small amount for extra tang and crunch.

Common mistakes to avoid

• Overcooking the pasta: cook it to al dente so it holds its shape after chilling.
• Letting the pasta dry: transfer it straight to the bowl after draining so the seasonings can cling.
• Skipping the seasoning rest: leave the pasta for 20 minutes before adding mayonnaise.
• Leaving rinse water behind: drain the pasta well so the dressing is not diluted.
• Serving without chilling: refrigerate the combined salad for 2 hours as directed.
• Adding extra seasoning too early: taste after chilling, then adjust the salt or mayonnaise.

How to store

Cover and refrigerate leftovers promptly, and use within 3–4 days. Serve cold; mix well before eating. This mayonnaise-based salad is not suited to reheating.

Frequently asked questions