Classic Macaroni Salad
This Creamy, Classic Macaroni Salad is the perfect dish for summer BBQs, potlucks, and picnics! This old-fashioned recipe is upgraded with a few key tips and tricks, turning the creamy mayo into a light and flavorful dressing.
Servings 8 people, as a side
Ingredients
The Dressing
- 1 1/4 Cups Mayonnaise
- 2 Tbsp White Wine Vinegar
- 2 Tbsp Dijon Mustard
- 1 Tsp Worcestershire Sauce
- 2 Tsp Sugar
- 1/2 Tsp Hot Sauce of Choice optional
- 1 Tsp Salt
- 1/2 Tsp Garlic Powder
- Black Pepper to taste
The Salad
- 12 oz Macaroni
- 1/3 Cup Red Onion diced
- 1/2 Cup Celery diced
- 1/3 Cup Matchstick Carrots
Instructions
- Start by prepping your vegetables - dice the onion and celery, and set them aside with the matchstick carrots.
- In a pot of salted water, cook your macaroni according to the box's instructions. Towards the end of the cooking time, taste the pasta to gauge the texture. You want the pasta to be softer than al dente, but not mushy. The pasta should be slightly chewy but not as firm as al dente.
- When done, drain the pasta, and quickly rinse in cold water to stop the cooking process. The pasta should still be slightly warm after one quick rinse.
- Add the drained pasta to a large bowl.
- While the pasta is cooking, make the dressing by adding all ingredients into a mixing bowl, and whisking together until smooth and creamy. Taste, and adjust seasonings to your liking.
- Pour about TWO-THIRDS of the dressing into the bowl with the pasta, and add in the vegetables. Stir well until everything is evenly coated. Reserve the remaining third of the dressing.
- Cover the pasta, then set in the fridge until ready to serve. Give the pasta salad at least 30-45 minutes to rest before serving, to give the sauce time to absorb.
- Right before serving, mix in the remaining third of the dressing.
- Enjoy!
Notes
- To make this recipe vegan, use vegan Worcestershire sauce and vegan mayo!
- Feel free to add in / sub any diced vegetables you like... just make sure you keep it about 1 to 1 1/4 cups of vegetables.
- This pasta salad will keep in the fridge, covered, for about 4-5 days.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)