This is probably my most requested recipe but it has been a true struggle to finally publish it. I think I get major writer’s block when it comes to recipes that people love the most, and especially ones I “wing”. I don’t think I’ve ever made a macaroni salad the same way twice - it’s always dependent on what I have on hand and also… how many beverages I’ve had since I usually make this in the summer with a beer or two.
I have a dream of publishing a “Choose Your Own Adventure” version of this recipe, with all the options and considerations. But in the meantime, here is a base recipe for macaroni salad that you can play around with yourself. Where I’ve noted “+ more to taste” those are ingredients that I plus up or down depending on the day, and what I’m feeling. More tang? More apple cider vinegar. More sweetness? More white sugar or green relish. Not feeling that YUM? Probably need a little more salt to bring out the flavours.
A few tips:
Salt your pasta water
Cold food needs more seasoning (article in Fine Cooking) and that starts from the inside of your pasta! Make sure you season your pasta water well with salt before cooking so that the pasta gets seasoned while cooking.
Rinse the pasta with cold water
Rinse the pasta with cold water and let it drain well - you don’t want excess water going into the pasta salad. Cold water stops the cooking process so that you don’t end up with mushy pasta, and rinsing its rid of all of the starchiness on the outside of the pasta so it doesn’t stick together.
Finely dice your veg
The best part of this salad is the little bites of freshness from the finely chopped veg. You don’t want them to be big bites.
Use spice packets
I’m all for making things from scratch but there is a little “je ne sai quoi” about the premade spice packets. My favourites are Club House Pasta Salad or the spice packet in the Kraft Macaroni Salad box.
Season to taste. Taste again. Season. Taste again.
Back to the first tip: Cold food needs more flavour. Taste as you go - your sauce should be punchy before you add in the pasta, because the flavour will mellow out with the noodles. Taste again just before serving and adjust as needed.
Controversial move: top with sliced hard-boiled eggs
I personally love hard-boiled eggs with my pasta salad but for some people, it’s a hard no. Since it can be quite polarizing I sometimes will have the sliced hard-boiled eggs on a plate beside the salad so guests can truly choose their own adventure. I love the fatty yolk chopped into each bite.
Double the recipe if making for a big crowd
This recipe can be easily scaled - mix double the dressing if making for a big BBQ!
Prepping ahead?
If prepping ahead of time, save a little bit of the dressing to add right before serving - the pasta will soak up some of the dressing in the fridge. If you forget, you can always whisk a little mayo with some apple cider vinegar (maybe 2 tbsp to 1 tbsp) and fold that in right before serving.
Macaroni Salad
25 mins, serves 4-6 people
Ingredients
3 cups dried macaroni, cooked, rinsed with cold water (see step 1)
½ cup mayonnaise (more if you want it creamier, add up to a ¼ cup more)
1 tsp yellow mustard
2 tbsp green relish (or 2 tbsp finely diced gherkins)
1 tsp white sugar (+ more to taste)
1 tbsp apple cider vinegar (+ more to taste)
2 stalks of celery, finely diced
½ a red or orange pepper, finely diced
¼ cup diced red onion (about ⅛ of a medium onion), finely diced
Seasonings:
½ a packet of Club House Pasta Salad mix or Kraft Pasta Salad kit
OR
½ tsp of each garlic powder, onion powder, paprika plus some dried herbs like basil, dill, parsley or oregano (or all!)
½ tsp kosher salt
Freshly cracked pepper to taste
Optional:
Fresh herbs! Fresh dill, chives or parsley are great additions
4 hard-boiled eggs, peeled and sliced
Method:
Cook your pasta according to the package, and immediately drain and rinse with cold water until fully cooled. Set to the side and allow it to drain well.
In a large bowl combine your mayo, mustard, relish, sugar, vinegar, plus your seasonings of choice (either spice packet or mixture of dried herbs). Add in your finely diced veggies.
Taste - does it need more seasoning or salt? Maybe a bit more tang from the vinegar? Once it tastes good you’re ready for your pasta. If you are making this ahead of time, save a little dressing to fold in right before serving. Add in your drained macaroni and stir until every noodle is well coated. Give it another taste and adjust.
Once you’re happy with the seasoning top with fresh herbs (if using) or sliced hard boiled eggs (if using) and serve! If prepping ahead of time, put in the fridge. Right before serving fold in your reserved dressing and add your toppings.
ENJOY!