A surprisingly flavorful recipe for creamy macaroni salad with a ton of flavor and one step that makes all the difference!
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A few weeks ago Mama spooned a pile of this into a cool whip container and gave it me to take home as I was headed out the door. I glanced at it and thought, meh.
It sat in the fridge, untouched, a few days because I… well… I just thought it would be… meh. It just looked like every other macaroni and mayonnaise salad, which, in my experience, has never been anything to get excited about.
I brought it to work with me to eat for lunch but really couldn't muster any enthusiasm to eat it. When my stomach started munching on my backbone I finally grabbed it and decided to eat some.
WHAT THE WHAT?? It was so good! I just assumed it was pasta, mayo and a few minced veggies so I was blown away at the flavor! Like, truly shocked!!!
I called Mama to ask what in the world was in it and she faxed me the recipe she’s had tucked away in her cookbook from Cook’s Country magazine.
Yes, she faxed it to me.
I think Cook's Country is a little persnickety about sharing their recipes online so I don’t want to give anything of theirs away. Below is my version of their recipe.
I made a few changes but I do want to point out there's a "trick step" that makes all the difference.
The best recipes are usually this way, right? There's one little step or unexpected ingredient that makes the ordinary extraordinary.
SO, WHAT'S THE SECRET?
Once you drain the pasta, you'll give it a quick rinse, drain again and then mix the warm, damp noodles with the seasonings and a bit of Dijon mustard.
The macaroni noodles will sort of "marinate" in this a while, soaking up all the flavor. Once the noodles are seasoned, then you mix with mayo and veggies.
And y'all, that's where the money's at.
A FEW RECIPE NOTES
- I'm not usually a raw celery gal but it works in this. So long as you finely dice the celery, you'll get a pleasant contrast in texture and not land minds that overpower an otherwise pleasant mouthful.
- I've added diced boiled eggs to this and love it!
- You can absolutely use whichever fresh veggies you like best but I'd advise to keep to a small dice.
- Fresh parsley is divine in this! Use about 1/3 cup instead of the dried parsley if you'd like.
- You may need to stir in a little more mayo if the salad sits in the fridge a day or so.
- Rigid macaroni holds onto the seasoning and other ingredients better but any small, tubular pasta will work fine.
Recipe for How to Cook The BEST Creamy Macaroni Salad
Creamy Macaroni Salad
Ingredients
- 1 lb. small ridged elbow macaroni noodles
- 2-3 tablespoons dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 1/3 cups mayonnaise
- 1 tablespoon white vinegar
- 1 small red onion, finely diced
- 3/4 cup finely diced celery
Instructions
- Cook macaroni in liberally salted water per manufacturer’s instructions for al dente preparation. Drain pasta then briefly rinse in cold water. Drain again then immediately add pasta to a large mixing bowl. Don’t let it set and dry out, you want the pasta to still be on the moist side for the next step. 1 lb. macaroni
- Add parsley, garlic, salt, pepper and Dijon mustard to pasta then gently stir until well combined. Let pasta “marinate” in the seasonings for 20 minutes, uncovered, at room temperature. Doing this allows the pasta to soak up the flavors of the parsley, seasonings and mustard before adding the mayonnaise. 2-3 Tbsp parsley, 1/2 tsp each garlic and salt, 1/4 tsp pepper, 1 Tbsp dijon
- Whip together mayonnaise and vinegar then set aside. 1 1/3 cups mayo, 1 Tbsp vinegar
- Add onion, celery and mayonnaise mixture to pasta then stir until all ingredients are thoroughly combined. Cover and refrigerate 2 hours before serving. 1 red onion, 3/4 c. celery
- Before serving, mix well then add more salt to taste or mayo if desired.
Notes
- Fresh parsley is fabulous in this. If using, increase amount to 1/3 cup finely minced.
- The rigid macaroni holds onto the seasoning and other ingredients better but any small, tubular pasta will work fine.
- I prefer very finely diced celery in this (almost minced) but go for what you like best when you make it!
Yummy! I use whole grain pasta because I have diabetes, but do everything else the same minus garlic. It's so good!
ReplyDeleteHow many carbs would be in the whole grain pasta then?
DeleteWe used gluten free macaroni the last time and the family loved it.. My 10yr old great grandson requested it for his birthday day party..I thought the gluten free macaroni was a little grainy but no one else seemed to notice..
DeleteCooks country has a BBQ macaroni salad that will blow your socks off
ReplyDeleteTry adding cherry tomatos cut in half. Ans the pasta that looks like tulips. Its a rooled pasta. Looks pretty and holds little bits of mayo goodness in every bite.
ReplyDeleteI thought this would be a new wonderful mac salad recipe but was pleasantly surprised that this is the one I already make I also add parmesan chz and red and green peppers but true true it is delicious!!!
ReplyDeleteI also add chopped hard boiled eggs.
ReplyDeleteI make mine the same way but substituted the vinegar for dill pickle juice. Wonderful.
ReplyDeleteAwesome recipe! For all you low carbers out there - check out DREAMFIELDS HEALTHY CARB LIVING PASTA - 5 carbs and tastes amazing. My hubby won't eat carbs but will eat this thank Goodness!
ReplyDeleteMy Mom always added a small amount of French Dressing to give it some zip. We did not add mustard. Personal taste.
ReplyDeleteThis and all your recipes read like they will be wonderful. I Love your website! Just visited cause of a Pin.. I have sat here for hours reading your recipes and comments. God Bless you for purveyin' to your readers True Southern recipes and for understanding that this world class cuisine requires some individualization! I admit prejudice, being a Tennessean who lives in Florida: but Southern cooking must be the finest food in the world!
ReplyDelete"When my stomach started munching on my backbone...." I can't even begin to tell you how much that cracked me up! You truly come out with some of the greatest lines. This Mae salad sounds real good - will be giving it a go this Weekend. Thanks! - CD
ReplyDeleteI made this when my husband and daughter were away - thinking it wouldn't make that much. It made a smidge more than I expected, however, it was still gone in three days. Absolutely amazing!!
ReplyDeleteI cut the recipe in half for my house. If I want to go lower-carb, instead of pasta, I use twice as much celery and a cup or so of green peas. Or for really low carb, instead of peas, I add cooked and diced chicken. We love it.
ReplyDeleteI also add boiled eggs to mine!! Yum
ReplyDeletePinning to try because it sounds so good!!
ReplyDeleteI made this today for Father's Day dinner. I did not use mustard but added fresh chives and fresh parsley from my garden as well as split cherry tomatoes and crisped crumbed bacon. OMG. It was incredible. There are so many variations to this recipe....excited to try it with hard boiled eggs and grilled chicken next time to serve as a main coarse.
ReplyDeleteThis pasta salad is the bomb! I make it for every family gathering and everyone asks for the recipe.
ReplyDeleteI am not a fan of macaroni salads in general, but when I do make it, I turn it into a main course meal. I add tuna, onion, peppers, peas, carrots, celery, and sometimes egg. It's just as good with chicken and tomatoes. Very versatile for a cold meal on a hot day.
ReplyDeleteHere all these 40 yrs I boil macaroni, add mayo, celery, green onion and a pinch of salt. Mix, let chill for a few hrs, and watch it be devoured. We devoured mine today in fact.
ReplyDeleteI saw this recipe and had no idea about ppl adding other things to this! Now I have to try it and report back.
It was very good but a whole red onion overpowers the whole recipe unfortunately.
ReplyDelete