This simple, zesty, and delicious macaroni salad is the ideal side dish for your next tailgate or BBQ.
It’s a creamy take on a classic pasta salad that goes well with grilled and smoked meats.
Contents
- The Best Macaroni Salad
- How to make macaroni salad
- FAQs
- What’s the best store bought macaroni salad?
- Why does my macaroni salad not stay creamy?
- Why does Hawaiian Mac salad taste different?
- What’s the difference between macaroni salad and pasta salad?
- Which macaroni brand is the best?
- What are the five mistakes to avoid pasta salad?
- Should you rinse pasta before making macaroni salad?
- Why does mayonnaise disappear in macaroni salad?
- How do you keep macaroni salad from soaking up mayonnaise?
- Why does my macaroni salad taste bland?
The Best Macaroni Salad
This macaroni salad is a pasta salad version that is more akin to creamy sides like potato salad and coleslaw than to regular pasta salad.
There are various regional versions of the meal, but this recipe is a traditional one loaded with fresh peppers, onions, and sour pickles.
While it is difficult to pinpoint the origins of macaroni salad, it is often assumed that it was invented by European immigrants.
Creamy mayonnaise and mustard-based side dishes were popular in the United States in the early to mid-1900s, and macaroni salads first appeared in American cookbooks in the 1920s.
It’s simple to prepare and remains fresh in the fridge for up to 5 days, making it a perfect deli counter and barbecue restaurant staple.
How to make macaroni salad
1. Cook the pasta
Cooking the macaroni is the first step in creating macaroni salad. You may use whatever kind of pasta you choose, but I feel that a basic elbow macaroni is the ideal vessel for the creamy and wonderful sauce.
When cooking pasta, you want it to be slightly under al dente. This will prevent the pasta from becoming clumpy and mushy as it rests in the fridge after the dressing has been applied. Simply follow the directions on the package of macaroni and deduct one minute from the required cooking time for al dente.
Once your pasta has finished cooking, strain it in a colander and rinse it well with cold water to halt the cooking process.
Drizzle some olive oil on top to prevent the spaghetti from sticking together and set it aside to cool at room temperature.
2. Prep your veg
I love carefully chopping the veggies in my macaroni salad, but a rough chop would do if you want heartier bits. It all comes down to personal choice.
The most crucial ingredients in a macaroni salad are onions, peppers, and pickles, but you may experiment with other combinations.
If you want a more southwest flavor, replace the red bell pepper with poblano pepper. To reduce the acidity, use a white or sweet onion for the red onion. If you don’t like pickles, replace them with sliced cucumber for a more refreshing taste profile.
Once the pasta has cooled to room temperature, combine all of the other ingredients in a mixing bowl and toss well.
3. Make the dressing
This creamy dressing is simple to make and packed with flavor. It may also be used to make a dressing for other foods like potato salad or coleslaw.
In a medium-sized mixing basin, whisk together all of the dressing ingredients until thoroughly blended. It should have the consistency of blue cheese dressing.
Pour the dressing over the macaroni salad and mix until everything is fully covered and integrated.
Refrigerate it, covered, for 2 hours before serving to allow it to cool and all of the flavors to mingle.
What to serve macaroni salad with
Here are some terrific BBQ dishes to go with this macaroni salad:
- Smoked Meatloaf with Homemade BBQ Glaze
- Whole Smoked Chicken
- Brisket Grilled Cheese
- Competition Style Pork Butt
- Competition Style Pork Ribs
