Best Macaroni Salad
Ingredients
2 c dried elbow macaroni
Kosher salt
Water
1 c celery, finely chopped, including the leafy ends if they are in good shape
½ c red onion, peeled and finely chopped
½ c mayonnaise
¼ c cider vinegar
½ t finely ground white pepper
1/8 t MSG (optional)
Method: cook pasta in a generous amount of salted water until it is well past the al dente stage; drain. Place chopped celery and onion in a large bowl and add the drained, hot pasta. Let sit a few minutes so the heat of the pasta can steam the vegetables. Add mayo, vinegar, pepper and optional MSG and mix well. Refrigerate at least two hours (the pasta should be room temperature or cooler) then taste and add salt if needed. Serve as a picnic or BBQ side dish.
Possible mix-ins: frozen green peas and finely chopped red or green bell pepper can be added at the same time as the celery and onion. Use no more than ¼ c of each. For a more robust salad, consider adding finely chopped salami and neutral cheese after it is chilled.
Thank goodness a true Macaroni Salad recipe…and NO TUNA fish…that is not macaroni salad. The only possible additions I might make is a touch of sugar, depending on how sweet the mayo is…but I mean maybe at most an 1/8 tsp or less…it’s a matter of taste and which mayo you use…
We use Hellman’s mayo which has a touch of sugar already. And tuna in mac salad? Gah!
I can’t believe it.
This is my recipe which I grew up on and stole from my mother. Only subtle changes in mine. Agree you must overcook the pasta by a few minutes. Then I cool it down by rinsing in water. After draining I add 1/3 cup of apple vinegar to pound of pasta and at least a table spoon of celery seed (you have to try the celery seed, I really think it makes a difference).
I then add in vegetables, transfer to a gallon storage bag and squeeze all the air out. I put it in the fridge for at least an hour so the vinegar can work it magic with the pasta and vegetable. Take it out and add mayo and white pepper.
I get asked for my recipe all the time. Outstanding!!
Very exciting recipe…. a T of celery seeds, never seen anything like that. When you say 1/3 c of cider vinegar to pound of pasta, is that by wet or dry weight?
Dry weight 🙂
Thanks!