Chef John's Classic Macaroni Salad
73 vegetarian pasta recipes so you can eat your veggies.
Recipe Summary Chef John's Classic Macaroni Salad
Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
Ingredients | Vegan Pasta Recipes1 cup mayonnaise (Optional)¼ cup white vinegar2 tablespoons Dijon mustard2 teaspoons kosher salt, or more to taste½ teaspoon ground black pepper⅛ teaspoon cayenne pepper1 tablespoon white sugar, or more to taste1 cup finely diced celery¾ cup diced red bell pepper½ cup grated carrot½ cup chopped green onions, white and light parts¼ cup diced jalapeno pepper¼ cup diced poblano pepper1 (16 ounce) package uncooked elbow macaroni1 tablespoon mayonnaise (Optional)1 tablespoon water (Optional)DirectionsWhisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.You can use the tops of the green onions to chop up and use as a garnish.Info | Vegan Pasta Recipesprep:
20 mins
cook:
8 mins
additional:
4 hrs 5 mins
total:
4 hrs 33 mins
Servings:
12
Yield:
12 servings
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