Description

Craving a creamy, colorful pasta salad that’s a staple at every summer gathering? What if you could create a restaurant-quality macaroni salad packed with vibrant vegetables and a tangy dressing in just 30 minutes of active prep, with chilling time to perfect the flavors? Say hello to Chef John’s Classic Macaroni Salad! This crowd-pleasing recipe combines elbow macaroni with a zesty mayonnaise-based dressing, crisp celery, red bell pepper, carrots, and a kick of jalapeño and poblano peppers.

Ingredients

For the Dressing

Mayonnaise (1 cup, optional): Creates a creamy, rich base for the dressing.
White Vinegar (¼ cup): Adds sharp, tangy acidity to balance the richness.
Dijon Mustard (2 tbsp): Brings a spicy, tangy depth to the dressing.
Kosher Salt (2 tsp, or more to taste): Enhances and balances flavors.
Ground Black Pepper (½ tsp): Adds a mild, peppery kick.
Cayenne Pepper (⅛ tsp): Provides a subtle, fiery note.
White Sugar (1 tbsp, or more to taste): Balances acidity with a touch of sweetness.

For the Vegetables

Finely Diced Celery (1 cup): Offers crisp texture and mild flavor.
Diced Red Bell Pepper (¾ cup): Adds sweetness, crunch, and vibrant color.
Grated Carrot (½ cup): Contributes subtle sweetness and texture.
Chopped Green Onions (½ cup, white and light parts): Provide a fresh, mild onion flavor.
Diced Jalapeño Pepper (¼ cup): Brings a moderate, spicy kick.
Diced Poblano Pepper (¼ cup): Adds mild heat and earthy flavor.

For the Macaroni

Uncooked Elbow Macaroni (16 oz package): The hearty, classic base that holds the dressing.
Water (1 tbsp, optional): Refreshes the salad’s texture before serving.
Mayonnaise (1 tbsp, optional): Enhances creaminess for a fresher look when serving.

Substitutions and Variations

Mayonnaise: Use Greek yogurt, sour cream, or vegan mayo for a lighter or dairy-free option; adjust sugar if using yogurt.
White Vinegar: Swap with apple cider vinegar, rice vinegar, or lemon juice for similar acidity.
Dijon Mustard: Replace with spicy brown mustard, yellow mustard, or 1 tsp mustard powder.
Jalapeño/Poblano Peppers: Omit for less heat, or use green bell pepper or pickled jalapeños for milder flavor.
Celery: Substitute with diced cucumber, fennel, or zucchini for different crunch.
Red Bell Pepper: Use yellow or orange bell pepper, or roasted red peppers for a smoky twist.
Carrot: Swap with shredded radish or jicama for varied texture.
Green Onions: Replace with chives, red onion, or 1 tsp onion powder.
Elbow Macaroni: Use rotini, fusilli, or gluten-free pasta; adjust cooking time per package.
Vegetarian/Vegan Option: Use vegan mayo; ensure mustard is vegan (most Dijon is).
Gluten-Free: Use gluten-free pasta; ensure mayonnaise and mustard are gluten-free.

Optional Additions

Protein: Add ½ cup diced ham, bacon bits, or hard-boiled eggs for heartiness.
Herbs: Mix in 1 tbsp chopped parsley, dill, or cilantro for freshness.
Crunch: Toss in ¼ cup sunflower seeds or chopped pickles for extra texture.

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Instructions

Prepare the Dressing:
- In a medium bowl, whisk together 1 cup mayonnaise, ¼ cup white vinegar, 2 tbsp Dijon mustard, 2 tsp kosher salt, ½ tsp ground black pepper, and ⅛ tsp cayenne pepper until well blended, about 1 minute.
- Whisk in 1 tbsp white sugar, adjusting to taste for sweetness.
- Stir in 1 cup finely diced celery, ¾ cup diced red bell pepper, ½ cup grated carrot, ½ cup chopped green onions, ¼ cup diced jalapeño pepper, and ¼ cup diced poblano pepper.
- Cover and refrigerate the dressing to meld flavors while preparing the macaroni.
- Tip: Dice vegetables finely (⅛–¼ inch) for even distribution; taste dressing and adjust salt or sugar as needed.
Cook the Macaroni:
- Bring a large pot of generously salted water (2 tbsp salt per gallon) to a boil over high heat.
- Add 1 (16 oz) package uncooked elbow macaroni and cook, stirring occasionally, until tender but firm to the bite (al dente), about 8 minutes, per package instructions.
- Drain in a colander but do not rinse; shake occasionally to remove excess moisture, letting drain for about 5 minutes.
- Tip: Test pasta a minute early for al dente texture; shaking removes water without cooling the pasta.
Cool the Macaroni:
- Transfer drained macaroni to a large mixing bowl and toss gently to separate grains.
- Let cool to room temperature, about 10–15 minutes, stirring occasionally to release steam. The macaroni should feel slightly sticky.
- Tip: Avoid rinsing to retain starch, which helps the dressing cling; spread macaroni in the bowl for faster cooling.
Combine and Chill:
- Pour the refrigerated dressing over the cooled macaroni and stir gently with a spatula until evenly coated, about 2–3 minutes.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow the macaroni to absorb the dressing and flavors to meld.
- Tip: Stir halfway through chilling to ensure even absorption; use a large bowl to make tossing easier.
Serve:
- Before serving, stir the salad to redistribute dressing. For a fresher look, mix in 1 tbsp water and 1 tbsp mayonnaise (optional).
- Taste and adjust seasoning with additional salt, pepper, or sugar if needed.
- Serve chilled in a large bowl or as individual portions, garnishing with extra green onions or a pinch of cayenne if desired.
- Pair with grilled meats, sandwiches, or iced tea for a complete meal.
- Tip: Use a slotted spoon for serving to manage dressing; serve within 24 hours for peak texture.