Name: Pasta Salad Ingredients
Prep time: 20 min
Cook time: 8 min
Total time: 4 h 33 min
Yield: 12 servings

Chef John's Classic Macaroni Salad

Classic Pasta Salad For A Crowd The Toasty Kitchen

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 | Pasta Salad Ingredients

1 cup mayonnaise (Optional)

¼ cup white vinegar

2 tablespoons Dijon mustard

2 teaspoons kosher salt, or more to taste

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

1 tablespoon white sugar, or more to taste

1 cup finely diced celery

¾ cup diced red bell pepper

½ cup grated carrot

½ cup chopped green onions, white and light parts

¼ cup diced jalapeno pepper

¼ cup diced poblano pepper

1 (16 ounce) package uncooked elbow macaroni

1 tablespoon mayonnaise (Optional)

1 tablespoon water (Optional)

Directions

Whisk 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.