Classic macaroni salad
- Preparation 15 min
- Cooking 10 min
- Servings 4 to 6
- Freezing I do not suggest
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🥗 My grandmother’s macaroni salad, version 2.0
This classic macaroni salad is the one my grandmother had been making forever. Both in summer on the BBQ table and during the holidays for the Christmas buffet. I grew up with this recipe and I’ve made it hundreds of times. But one day, I decided to modify it, to improve it with my own addition: 300 grams of ultra-fresh cheese curds. When my kids tasted it for the first time, they told me: “Oh yeah dad, the cheese curds are a good idea.” And honestly, it’s the best idea I’ve had.
🫙 White balsamic vinegar changes everything
What makes my traditional macaroni salad different from others is the sauce. Instead of classic apple cider vinegar, I use white balsamic vinegar. It’s milder, a bit less acidic, and gives an amazing tangy side that you don’t find in ordinary versions. If you don’t have any on hand, don’t hesitate to use apple cider vinegar instead. It’ll still be very good. With the spoonful of sugar that balances the acidity and the homemade mayo, the sauce is creamy, lightly sweet and perfectly seasoned.
🍽️ For the BBQ, Christmas buffet or a Tuesday night
My classic macaroni salad is the most versatile recipe I know. A Saturday night BBQ with friends, a Christmas buffet with family, a potluck at the office or a weeknight dinner with a small grilled protein. It goes everywhere. You prepare it ahead of time, put it in the fridge and you’re done. It keeps for 4 to 5 days and honestly, it’s even better the next day when the flavors have had time to develop.
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🧀 Cheese curds are the secret
This is my personal addition and it completely changes the game. 300 grams of ultra-fresh cheese curds added directly to the salad. It adds crunch, saltiness and a texture that nobody else puts in their macaroni salad. Make sure the cheese is ultra-fresh so it squeaks under your teeth.
🫙 White balsamic or apple cider vinegar
I use white balsamic vinegar because it’s milder and a bit less acidic than classic apple cider vinegar. But if you don’t have any, don’t hesitate to use apple cider vinegar. The recipe will still be very good. No need to run to the store.
🚿 Rinse the pasta thoroughly with cold water
This is a step that many people skip and it makes all the difference. Rinsing stops the cooking to keep the pasta al dente, cools it quickly and removes starch to prevent sticking together. Rinse for at least 30 seconds under a good stream of cold water.
⏱️ Al dente mandatory
If you overcook your pasta, the texture of your salad will suffer. The macaroni will soften even more when in contact with the sauce in the fridge, so cook them one minute less than what the package says. Better a bit too firm than too soft.
❄️ Minimum 2 hours in the fridge, 4 hours is better
Macaroni salad is eaten cold and needs time in the fridge for the flavors to develop. If you serve it right after assembly, it’s okay, but it’s in the fridge that the magic happens. If you find it has dried out a bit after a night, add a spoonful of mayo and mix.
🥓 Pimped version: dill pickles and bacon
If you want to elevate your classic macaroni salad for dinner with friends, add dill pickles cut into small dice and crumbled crispy bacon. The crunch of the bacon and acidity of the pickles add a dimension you won’t want to let go of. Don’t be shy about being generous.
✅ What to serve with my classic macaroni salad?
My classic macaroni salad is the perfect side dish for pretty much anything that gets grilled. Serve it with my Grilled chicken skewers (the best) for a classic summer combo, alongside my Dark beer marinated beef flank steak for a complete BBQ meal, or with my BBQ ribs for the ultimate buffet.
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Salad
- 2 cups (500 ml) uncooked macaroni
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 celery stalks, diced
- 1 medium carrot, grated
- 3 green onions, thinly sliced
- 300 g (10 oz) ultra-fresh cheese curds
Creamy sauce
- ½ cup (125 ml) homemade mayonnaise
- 1 tbsp (15 ml) white balsamic vinegar
- 1 tbsp (15 ml) sugar
- Salt and pepper generously
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Preparation
- Cook the macaroni according to package instructions in well-salted water. Pour into a strainer, rinse thoroughly with cold water and drain well. Rinsing stops the cooking, cools the pasta and removes starch to prevent sticking.
- In a small bowl, whisk together the mayonnaise, white balsamic vinegar and sugar. Salt and pepper generously. It’s important not to be shy with the seasoning.
- In a large bowl, combine the macaroni with the red bell pepper, green bell pepper, celery, carrot and green onions. Add the cheese curds, pour the sauce and mix well to coat.
- Cover and refrigerate for at least 2 hours before serving, 4 hours is even better for the flavors to develop. Keeps 4 to 5 days in the fridge.
The secret for a classic macaroni salad that has flavor is not to be shy with the seasoning. Sugar balances the acidity of the vinegar, salt brings out all the flavors and pepper adds spice. My personal trick is to add 300 grams of ultra-fresh cheese curds. It adds saltiness, crunch and a unique texture. And above all, let your salad rest in the fridge for at least 2 hours so the flavors develop.
The classic base is macaroni, bell peppers (red and green for color), celery, grated carrot and green onions. For the sauce, homemade mayonnaise with white balsamic vinegar and a touch of sugar. If you want a more protein-rich version, add hard-boiled eggs cut into pieces. And for the meat version, try my ham and macaroni salad.
Absolutely, and it’s even better that way. Classic macaroni salad gains flavor after spending a night in the fridge. The pasta absorbs the sauce and all the tastes blend together. If you find it has dried out a bit the next day, simply add a spoonful of mayonnaise and mix. You can prepare it up to 2 days in advance without problem.
My classic macaroni salad keeps for 4 to 5 days in the refrigerator in an airtight container. However, I don’t recommend freezing it. Mayonnaise doesn’t handle freezing well and the pasta becomes soft when thawing. Better to eat it fresh within the week.
Classic macaroni salad is the perfect BBQ side dish, but it also goes well with a weeknight meal or holiday buffet. Pair it with my bruschetta pasta salad for a salad bar, my legendary tex mex pasta salad to vary the flavors, or serve it alongside my bratwurst sausages with leeks and beer.
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