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Chef John's Classic Macaroni Salad

Try one of our tasty ideas for lunches, picnics and sides.

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Recipe Summary Chef John's Classic Macaroni Salad

Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.

Ingredients | Pasta Salad Ideas

  • 1 cup mayonnaise (Optional)
  • ¼ cup white vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt, or more to taste
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon white sugar, or more to taste
  • 1 cup finely diced celery
  • ¾ cup diced red bell pepper
  • ½ cup grated carrot
  • ½ cup chopped green onions, white and light parts
  • ¼ cup diced jalapeno pepper
  • ¼ cup diced poblano pepper
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 tablespoon mayonnaise (Optional)
  • 1 tablespoon water (Optional)
  • Directions

  • Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
  • Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
  • Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
  • Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.
  • You can use the tops of the green onions to chop up and use as a garnish.
  • Info | Pasta Salad Ideas

    prep: 20 mins cook: 8 mins additional: 4 hrs 5 mins total: 4 hrs 33 mins Servings: 12 Yield: 12 servings

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