30 minutes
A delicious and creamy elbow macaroni salad with fresh veggies and a zesty dressing.
tablespoons
Elbow Macaroni
0 lb
Red Onion, minced
each
Celery, minced
each
Fresh Parsley Leaves, minced
cups
tablespoons
tablespoons
teaspoons
pinches
cups
to taste
to taste
1. Boil Water and Cook Macaroni
Bring 4 quarts of water to a boil in a large pot, adding 1 tablespoon of salt to the water. Once the water is boiling, add 1 pound of elbow macaroni and cook it for about 5 minutes, or until the pasta is nearly tender.
2. Drain and Rinse Macaroni
Drain the cooked macaroni in a colander and rinse it under cold water until it is cool. Transfer the cooled macaroni to a large bowl.
3. Mix Vegetables and Seasonings
Stir in the minced red onion, celery, parsley, lemon juice, Dijon mustard, garlic powder, and cayenne pepper. Allow the mixture to sit for about 2 minutes.
4. Add Mayonnaise
Add 1.5 cups of mayonnaise to the bowl, stirring until the macaroni is fully coated. Let the salad sit for 5 to 10 minutes.
5. Season and Serve
Season the salad with salt and ground black pepper to taste. Serve immediately or cover and refrigerate for up to 2 days.
Mix in kalamata olives, cherry tomatoes, diced cucumber, and feta cheese. Swap the creamy dressing for a lighter vinaigrette made with olive oil, lemon juice, and oregano.
Add diced grilled chicken, canned tuna or salmon, or cooked chickpeas for a protein boost. These ingredients complement the creamy texture and can turn a side dish into a satisfying main course.
Include hard-boiled eggs or baked tofu cubes for a protein-rich addition, or mix in flaked tuna, crabmeat, or cooked shrimp for a pescatarian-friendly variant.
Incorporate sun-dried tomatoes, olives, and a sprinkle of za'atar for a Mediterranean style, or mix in black beans, corn, diced bell peppers, and a cumin-lime dressing for a Mexican twist.
Toss in cooked shrimp, imitation crab, or lump crabmeat. Flavor the creamy dressing with a splash of lemon juice and fresh dill.
Cook your elbow macaroni al dente. You want the pasta to retain some bite to provide a pleasant texture contrast to the creamy dressing and the crisp vegetables. Salt the water generously.
Consider making a homemade mayonnaise or aioli as a base for the creamy dressing. Balance the acidity with lemon juice or white wine vinegar, and adjust the seasoning with fine sea salt and freshly ground black pepper.
Source the best quality ingredients you can find. Fresh, organic vegetables will have better flavor and texture. For the pasta, choose a brand known for its firmness and ability to hold up in salads.
Give the salad a final taste and adjust the seasoning if necessary before serving, as flavors can dull when chilled.
Cut the vegetables uniformly for a beautiful presentation and ensure even distribution of the veggies in each bite. Blanch harder vegetables briefly to soften their crunch.
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