Classic Macaroni Salad

Classic macaroni salad is a symphony of flavors and textures perfectly blended with a secret ingredient for a superior salad like grandma used to make.

Course Salad

Cuisine American

Keyword Classic Macaroni Salad, macaroni recipes, macaroni salad recipes, pasta salad recipes, simple macaroni salad recipes

Prep Time 20

Cook Time 8

Total Time 28

Servings -12 Servings

Calories 640kcal

Author Kathleen

Ingredients

1 (16-ounce) box elbow pasta
2 cups mayonnaise
2 tablespoons red wine vinegar
1 teaspoon sugar
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoons dried mustard
3 tablespoons sweet pickle juice
1/2 cup whole milk
1 cup celery finely chopped
1/2 cup red bell pepper finely chopped
1 cup red onion finely chopped
1 (4.25-ounce) can chopped black olives drained, rinsed and coarsely chopped
2 tablespoons fresh parsley finely chopped

US Customary - Metric

Instructions

Cook the macaroni just until it's al dente according to package directions in lightly salted water; drain and rinse with cold water until completely cool. Set aside.
In a large bowl, whisk together macaroni salad ingredients: mayonnaise, vinegar, sugar, salt, pepper, dried mustard, sweet pickle juice and milk until smooth. Stir in macaroni, celery, red pepper, red onion and olives. Chill for 6 hours. If you like a thinner dressing, simply add 1 Tablespoon at a time, of either milk, water, or even more sweet pickle juice, to the finished salad, toss well to combine. Continue adding your liquid of choice, in 1 tablespoon increments, until you reach desired consistency. Sprinkle with chopped parsley and serve

Notes

Chilling foods are often necessary for things like cold pasta salad, but it also means that you must season more aggressively. As food gets colder, the flavors and aromas are dulled as maximum taste isn’t achieved until at least 72 degrees Fahrenheit (according to studies).
- Anyhow, I recommend seasoning according to the recipe directions at first. Then taste and adjust the seasoning as needed after chilling your classic macaroni salad.
Speaking of chilling….the recipe calls for six hours. But, if you can throw your classic macaroni salad together the day before and let it sit in the fridge overnight you can really coax out some incredible flavor. This easy macaroni salad is fantastic either way, but I prefer to chill it overnight whenever time allows.
Perfectly boiled pasta is essential to a flavorful classic macaroni salad. First, you must add salt to your pasta water. I typically use 2 tablespoons for every 4-6 quarts of water. It sounds like a lot but it's really not. You are just letting the pasta absorb the salt as it cooks so that the flavor is evenly dispersed throughout the finished dish.
Ensure that you only cook your elbow macaroni al dente. Mushy noodles do not a good macaroni salad make! They should still be just a little firm inside but to your liking.
Rinsing the pasta thoroughly after cooking is also important. It helps wash away a lot of that starchy residue that makes the pasta sticky. You want a nicely cooked elbow macaroni that’s not glued together to give you a beautifully finished dish that tastes magnificent in that beautiful dressing.
Don’t forget that if you are going to a potluck or backyard barbecue, this classic macaroni salad can’t stay out (unrefrigerated) for too long. Mayo-based salads must be handled with care and kept at the proper temperature for safety. Here is an article on mayo-based food safety from Food Network for more information.

Nutrition