Macaroni Salad

Normally, summertime food is casual, nothing too fancy. There aren’t many Coq au Vin 🐓 or Beef Wellington that are served during the warmer months of the year. The food is much more relaxed, and so are the side dishes that go along with them…
 
Although there’s nothing fancy about the sides, they’re certainly always welcome. It could be Elotes • Grilled Mexican Street Corn, Israeli Salad, Lemon Couscous, Cottage Fries, Pisto Manchego, Moroccan Potato Salad, Texas Caviar, Cucumber Salad 🥒 or Greek Salad, Tabbouleh, Tex-Mex Potatoes, and so on…
 
When it comes to pasta, there’s also a favorite list of delicious side dishes, like Pasta Primavera, Pesto Pasta Salad, Greek Tuna Pasta Salad 🐟, Muffuletta Pasta Salad, Classic Pasta Salad, of course Mac and Cheese, Orzo Pasta Salad, etc., as well as this one Macaroni Salad!
 
Whether for gatherings, picnics, or potlucks, this side is always a crowd-pleaser. Rich and tangy, it has a gorgeous flavor profile, and a harmonious texture. It’s easy to make, tasty, and a great comfort food, plus it pairs with almost anything 🍔🌭. It also makes a big batch, perfect for your backyard parties.
 
I prefer making my dressing first. Although I like the taste of Miracle Whip (here we go, you’re lifting your nose! 👃), in the application, I go all mayo. There’s also yellow mustard that goes in. Can you use Dijon? Of course, both are excellent choices. Dijon is less acidic, with a more complex flavor.
 
There’s granulated sugar that is added to the dressing. Adding a little sugar balances the dressing, but adding too much can be overwhelming. Keep in mind that carrots 🥕 and red peppers are both sweet vegetables so don’t overdo it.
 
To give more personality to this ol’ classic, I add hot paprika and hot sauce. These ingredients elevate the Macaroni Salad. With the creamy dressing, they balance out the richness, giving an interesting “je ne sais quoi” to the side. I opt for Cholula, which I think suits it the best. I find Frank’s way too hot 🥵 and tangy, but like I always say – “use what you like or skip it”.
 
For the salad itself, there a beautiful combination of fresh ingredients: celery 🥬, red bell peppers, carrots, and red onions mixed in with the cooked elbow macaroni pasta. Red onion is the chosen one when it comes to salad, but even so, it can be strong. To mellow it out, here’s a great trick to do… How to Remove Bitterness from Onions.
 
I use poblano peppers instead of green peppers for this reason…
Although green peppers are safe to eat, they’re technically not fully ripe therefore, they have a more earthy and bitter taste to them. Due to higher acidity and different enzymes than the fully ripened ones, they can cause heartburn 🥺, especially when eaten raw.
 
Over the years, I developed acid reflux. Although I have medication 💊 I can take 20 minutes before eating, I don’t always remember to take it when needed. Raw green peppers’ pH level is slightly higher than its counterparts, which is enough to cause this uncomfortable physical discomfort.
 
Back to our salad…
After the ingredients are all in, the dressing is poured over and everything is tossed until nicely coated. It’s covered and transferred to the fridge for at least 1 hour ⏰. Before serving, it’s stirred once more and sprinkled with fresh chopped parsley. The leftovers can last in the fridge for up to 3 to 4 days.
 
Here’s a quick note I’d like to mention about food safety…
Because it’s a mayo-based (dairy-based) dressing, it should never, ever be left at room temperature for more than 2 hours, especially during hot weather 🌞. After being served, it should return immediately to the fridge. This should apply to any other recipes using the same type of dressing.
 
Without being presumptuous, this delicious Macaroni Salad is always an all-time favorite 💖! It’s the perfect casual side that everyone enjoys along with their protein. Make this colorful and delightful crowd-pleaser for your next summer BBQ, picnic, or potluck…
Bon Appétit! 🍽
 
Here are more delicious summer side dish recipes for you to try… 😀
– Twice Baked Potatoes
– Moroccan Couscous Salad
– Smoky Bacon Creamed Corn
– Jicama Mango Pepper Salad
– Vegetable Medley
– Strawberry Salad
– Greek Lemon Rosemary Potatoes
– Chickpea Corn Salad
– Creamed Peas
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
 

 
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Macaroni Salad

Colorful, tangy, and tasty, this classic summer Macaroni Salad is a popular side dish to pair with a variety of different proteins…

4.80 from 5 votes

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Servings 8

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Passive Time 1 hour hr

Ingredients

  

1x2x3x

SALAD

• 1 lb. (4 cups/16 oz.) uncooked elbow macaroni, cooked and well-drained
• 1 cup celery, diced tips & tricks
• 1 cup red peppers, diced
• 3/4 cup carrots, shredded
• 1/2 cup poblano peppers, diced
• 1/3 cup red onions, diced tips & tricks
• 1/4 cup fresh chopped parsley, for garnish tips & tricks

DRESSING

• 1 1/4 cups mayonnaise see Recipe
• 2 tbsp. prepared yellow mustard
• 2 tbsp. distilled white vinegar
• 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
• 1/2 tsp. hot paprika, or to taste
• 1/2 tsp. ground Himalayan pink salt, or to taste
• 1/2 tsp. freshly ground mixed peppercorns, or to taste
• 1 tbsp. granulated sugar
• 4 to 6 drops (about 1 tsp.) Cholula hot sauce optional

Directions

 

• In a small bowl, combine all the dressing ingredients and whisk well; taste and adjust if needed. Transfer to the fridge until needed.
• In a large bowl, add cooked and well-drained macaroni, celery, red peppers, carrots, poblano peppers, and red onions; stir.
• Pour in the dressing and stir until well-coated.
• Cover and transfer to the fridge for at least 1 hour. Before serving, stir once more, and sprinkle with fresh chopped parsley.

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