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To make a delicious macaroni salad like the ones served in restaurants, you'll need these key ingredients: - 2 cups elbow macaroni - 1 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 cup celery, diced - 1 cup red bell pepper, diced - ½ cup red onion, finely chopped - ½ cup sweet pickle relish - 2 hard-boiled eggs, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley for garnish These ingredients combine to create a creamy and flavorful dish that everyone will enjoy. You can elevate your macaroni salad with these optional ingredients: - Chopped fresh herbs like dill or parsley - A splash of lemon juice for brightness - Chopped pickles for extra crunch - Diced green onions for a mild onion flavor - A pinch of cayenne pepper for some heat These add-ins let you customize the salad to fit your taste. To make this macaroni salad, gather these tools: - Large pot for boiling macaroni - Mixing bowl for the dressing - Colander for draining pasta - Whisk for mixing the dressing - Large serving bowl for the finished salad - Plastic wrap for chilling Having the right tools makes the cooking process smooth and fun. {{ingredient_image_1}} To start, fill a large pot with salted water. Bring it to a boil over high heat. Add 2 cups of elbow macaroni. Cook it according to the package instructions until it is al dente. This usually takes about 7 to 10 minutes. Once done, drain the macaroni and rinse it under cold water. This cools it down and stops the cooking process. In a mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Sprinkle in some salt and pepper to taste. Whisk everything together until it is smooth and creamy. This dressing is key to your salad’s flavor. In a large bowl, add the cooled macaroni. Now, mix in 1 cup of diced celery, 1 cup of diced red bell pepper, and ½ cup of finely chopped red onion. Don’t forget ½ cup of sweet pickle relish for a tangy kick. Gently toss these ingredients together. This step helps to evenly spread the flavors throughout your salad. Pour the dressing over the macaroni and vegetable mixture. Carefully fold in 2 chopped hard-boiled eggs. Be gentle to keep the eggs intact. Now, cover the bowl with plastic wrap. Chill it in the refrigerator for at least 1 hour. This allows the flavors to meld together. When ready to serve, taste the salad. Adjust the seasoning if needed. Garnish with fresh parsley for a nice finish. Enjoy your creamy macaroni salad! To achieve the best texture in your macaroni salad, focus on cooking the pasta just right. Cook the elbow macaroni until it is al dente, which means firm to the bite. After draining, rinse it under cold water. This step cools the pasta and halts the cooking process. It also helps prevent clumping. A well-cooked macaroni gives a lovely bite and holds the dressing better. Balancing flavors is key. You want a mix of salt, sweet, and tangy. Start with the basics: salt and pepper. Then taste your salad after adding the dressing. If it feels flat, add a bit more salt. For sweetness, the pickle relish helps, but you can add a pinch of sugar if needed. For tang, a splash more apple cider vinegar can brighten the dish. Adjust these elements until it sings. Make your macaroni salad shine on the table. Use a large, colorful bowl for serving. Sprinkle extra chopped parsley on top for a fresh touch. You can also add lemon wedges on the side. The lemon gives a zesty pop when served. Consider garnishing with slices of hard-boiled eggs for a beautiful finish. A well-presented dish makes it even more appealing. Pro Tips Chill for Flavor: Allow the macaroni salad to chill for at least an hour. This helps all the flavors meld together for a tastier dish. Add Texture: For extra crunch, consider adding some diced pickles or even chopped nuts to the salad. Customize Ingredients: Feel free to mix in other vegetables such as peas or corn, or even proteins like diced chicken or tuna for added nutrition. Leftovers Tip: Store any leftovers in an airtight container in the fridge. The salad can last up to 3 days, but the texture may change slightly. {{image_2}} You can boost your macaroni salad with protein. Adding chicken, tuna, or ham makes it heartier. Simply shred cooked chicken breast or flake canned tuna. Dice ham into small pieces for a savory touch. Mix it in with the macaroni and veggies. This keeps the salad filling and satisfying. For a vegetarian option, consider using chickpeas or tofu. They add protein and texture. If you want a vegan salad, replace mayonnaise with vegan mayo or avocado. This keeps the creaminess without eggs or dairy. Both options make the salad friendly for all diets. Get creative with your add-ins! Fresh herbs like dill or parsley brighten the flavor. Nuts like walnuts or almonds add a nice crunch. For a twist, try adding fruits like diced apples or grapes. They add sweetness and balance the salad's creaminess. Mix and match to find your favorite combo! To keep your macaroni salad fresh, store it in an airtight container. This helps keep moisture in and air out. Before sealing, let it cool to room temperature. If you have leftovers, try to finish them within a few days. Macaroni salad lasts about 3 to 5 days in the fridge. After that, it may lose flavor and texture. Always check for any signs of spoilage before eating. If it looks or smells off, it's best to toss it out. While freezing is possible, it can change the texture. If you want to freeze it, store it in a freezer-safe container. Leave some space for expansion. When you’re ready to eat, thaw it in the fridge overnight. Be aware that some ingredients might not freeze well, like the eggs and veggies. Add fresh ingredients after thawing for better taste. Restaurant-style macaroni salad is creamy and packed with flavor. It often features elbow macaroni, mayonnaise, and crunchy veggies. This salad is a staple at many delis and diners. It’s perfect for picnics or barbecues. The mix of textures and tastes makes it stand out. You get soft pasta, crisp celery, and sweet pickles all in one bite. Yes, you can make macaroni salad ahead of time. In fact, it often tastes better after chilling. Make it a day before your event for best results. Just cover it tightly and store it in the fridge. This waiting time allows the flavors to blend well. Just remember to stir it before serving for freshness. You can make it creamy by using yogurt or sour cream. Both add a nice tang while keeping it smooth. You can also use avocado for a rich flavor. Blend avocados until smooth and mix them in. Another option is to use silken tofu for a vegan touch. This keeps your salad creamy and healthy. Macaroni salad pairs well with many side dishes. Grilled meats like chicken or burgers are great choices. Fresh fruit salads add sweetness and color. You can also serve it with crispy chips for crunch. Add a simple green salad for extra veggies. Each side complements the rich flavors of the macaroni salad. To create a tasty macaroni salad, you need simple ingredients and tools. We explored key steps like cooking the pasta, making the dressing, and mixing it all together. Remember, adjusting flavors and adding protein can make your dish unique. Always chill it before serving for the best taste. Store leftovers properly to enjoy them later. Now, with these insights, you can whip up a macaroni salad everyone will love. Happy cooking!

Creamy Restaurant-Style Macaroni Salad

A delicious and creamy macaroni salad perfect for gatherings and picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 cup celery, diced
  • 1 cup red bell pepper, diced
  • ½ cup red onion, finely chopped
  • ½ cup sweet pickle relish
  • 2 hard-boiled eggs chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
  • Prepare the Dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well combined.
  • Mix in Vegetables: In a large bowl, add the cooled macaroni, diced celery, red bell pepper, red onion, and sweet pickle relish. Gently toss to combine.
  • Add Dressing: Pour the dressing over the macaroni and vegetables. Gently fold in the chopped hard-boiled eggs, taking care not to break them down too much.
  • Chill: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
  • Serve: Before serving, taste and adjust seasoning with salt and pepper as necessary. Garnish with fresh parsley for a pop of color.

Notes

Serve in a decorative bowl and garnish with parsley and lemon wedges.
Keyword creamy salad, macaroni salad, side dish