Sarra Creamy mayonnaise, Dijon mustard, apple cider vinegar, and a touch of sugar make the dressing for this Ina Garten macaroni salad that tastes like summer in a bowl. Tossed with crisp celery, red onion, and fresh parsley, it chills in the fridge for at least an hour before serving. The recipe serves six and takes about 25 minutes plus chill time.
Ina rinses the cooked pasta under cold water right after draining, which stops the cooking instantly and keeps the elbows firm instead of mushy. The dressing gets whisked together separately before the pasta goes in, so every ingredient is evenly distributed. She mixes the salad gently, not aggressively, because overworking cold pasta breaks it apart and turns the whole bowl starchy.
Ina adds a full teaspoon of sugar to the dressing, which rounds out the acidity from the vinegar and mustard without making it taste sweet. She always lets the salad chill for at least an hour because the cold sets the dressing and the flavors develop as everything sits together. She recommends tasting it one more time right before serving and adjusting the salt, since cold food always needs more seasoning than you think.
Ina Garten Macaroni Salad Recipe
Course: Salads6
servings15
minutes10
minutes340
kcalA creamy, tangy Ina Garten macaroni salad made with Dijon mustard, apple cider vinegar, celery, and red onion, chilled until the flavors come together perfectly.
Ingredients
-
1 pound elbow macaroni
-
1 cup mayonnaise
-
2 tablespoons Dijon mustard
-
2 tablespoons apple cider vinegar
-
1 teaspoon sugar
-
¾ cup celery, finely diced
-
½ cup red onion, finely diced
-
¼ cup chopped fresh parsley
-
Salt and freshly ground black pepper, to taste
Directions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 8 to 9 minutes.
- Drain the pasta and rinse under cold water to stop the cooking. Let it cool completely.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Season with salt and pepper.
- Add the cooled macaroni, diced celery, red onion, and chopped parsley to the dressing. Mix gently until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors come together.
- Taste and adjust seasoning before serving. Add a splash more vinegar or a pinch of salt if needed.
FAQs
What should I serve alongside macaroni salad?
Grilled Lemon Chicken , burgers, or hot dogs are the obvious pairing since the cold, creamy salad balances out anything smoky and charred from the grill. It also works well next to her tea sandwiches if you’re putting together a lighter lunch spread. For a bigger summer table, set it out with a green salad and some crusty Bread.
Can I make this the night before a cookout?
Yes, and it actually tastes better that way. The dressing soaks into the pasta overnight and the flavors get stronger. Just stir it well before serving and check if it needs a splash of vinegar or a little more mayo since the pasta absorbs moisture as it sits.
The salad looks dry after sitting in the fridge. What happened?
Cold pasta absorbs dressing over time, so this is normal. Stir in a couple extra tablespoons of mayo and a small splash of vinegar to loosen it back up. Some people mix in a tablespoon of milk or pasta water too, which thins the dressing without changing the flavor.
Can I use a different pasta shape?
Small shells, rotini, or ditalini all work. The key is picking something with ridges or curves that can trap the dressing in the nooks. Long pasta like spaghetti or fettuccine doesn’t hold the dressing and the vegetables slide right off.
How long does macaroni salad keep in the fridge?
Three days max. After that the vegetables start to soften and the texture goes downhill. Keep it tightly covered and always use a clean spoon when serving. If it’s been sitting out at a cookout for more than two hours in the heat, toss whatever’s left.
