A simple Macaroni Salad recipe is a must for summer entertaining. This one is easy, uses only basic ingredients, and the flavor is spot on. Serve it at a family cookout or neighborhood potluck and it will be devoured by adults and kids alike.
This recipe is from Cook’s Country Magazine (Aug/Sept 2010), one of my favorite resources for basic, traditional, and regional recipes that you can always count on to work.
It’s a creamy and delicious pasta salad with just the right amount of mayonnaise and subtle flavor from red onion, celery, parsley, lemon juice, Dijon mustard, garlic powder, and cayenne pepper.
Seasoning the cooking water with plenty of salt helps ensure that the pasta gets off to a good start as far as flavoring. The salt really works its way into the pasta as it cooks and seasons it in a way that cannot be achieved by adding salt to the cooked pasta. The seasonings get stirred into the pasta before the mayonnaise and this helps the pasta absorb even more flavor.
If you want to jazz this basic Macaroni Salad up a little, try adding a few peas, some diced ham, a chopped hard-boiled egg, or some diced cheddar cheese.
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- Salt and pepper
- 1 pound elbow pasta
- 1/3 cup minced red onion
- 1 celery rib, minced
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups mayonnaise
- Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and the pasta. Cook until al dente, about 6 to 8 minutes.
- Drain pasta in a colander and rinse with cold water until no longer hot. Drain briefly again, leaving a little water on the pasta and transfer to a large bowl. The pasta will absorb this water instead of the mayonnaise which will help it stay creamy.
- Add onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne to bowl with pasta and stir to combine. Let sit 2 minutes to allow the flavors to absorb into the pasta.
- Add mayonnaise, stir to combine, and let sit 5 to 10 minutes. Season to taste with salt and pepper.
- Serve immediately or refrigerate up to 2 days.
Recipe slightly adapted from Cook’s Country