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Serves 8 to 10
Make sure to drain the cooked and rinsed pasta thoroughly.
- 1 pound elbow macaroni
- 1 celery rib, minced
- 1/4 small red onion, minced (2 to 3 tablespoons)
- 3 hard-boiled eggs, peeled and diced small
- 1/4 cup minced sweet pickles
- 1/4 cup minced fresh parsley leaves
- 1/4 cup lemon from 1 or 2 large lemons
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- Ground black pepper
Bring 4 quarts water to a boil in a large pot and add 1 tablespoon salt. Stir in the macaroni and cook until thoroughly done, 10 to 12 minutes . Drain the macaroni in a colander and rinse with cold water until cool. Shake the macaroni dry in the colander and spread it in an even layer on a rimmed baking sheet lined with paper towels. Let the macaroni dry for 3 minutes.
Roll the macaroni in paper towels to blot any remaining moisture and transfer the drained macaroni to a large bowl. Toss with the remaining ingredients and season liberally with salt and pepper to taste. Refrigerate the macaroni salad for at least 1 hour or up to 1 day.
Macaroni Salad with Curried Apples
Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with 1 medium Granny Smith apple, cored and cut into 1/4-inch dice (about 1-1/2 cups), and 1/4 cup minced fresh basil leaves. Mix 1 tablespoon curry powder into the mayonnaise. Proceed with the recipe as directed.
Macaroni Salad with Chipotles and Cilantro
Toast 1-1/2 cups frozen corn kernels and 2 medium garlic cloves, unpeeled, in a non-stick skillet set over high heat until the corn turns spotty brown, about 5 minutes; peel and mince the garlic. Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with the corn, minced garlic, 3 scallions, minced (about 1/4 cup), 1 cup cherry tomatoes, quartered, and 1/4 cup minced fresh cilantro leaves. Mix 1 tablespoon minced chipotle chiles in adobo sauce into the mayonnaise. Proceed with the recipe as directed.