Nothing beats a Classic Macaroni Salad! Cooked macaroni pasta, celery, bell pepper, onion and hardboiled eggs are tossed with creamy homemade dressing. This salad is perfect for any get together, backyard barbecue or picnic! This recipe yields 8 cups and will serves 12 to 16.
Labor Day Weekend is always bittersweet.
Warm weather, picnics, barbecues and friendly weekend cookouts with adult beverages are soon coming to an end here in Michigan. And I’m a little sad about it. With that said we plan to spend Labor Day relaxing. We will go fishing, do some grilling – squeezing out as much of summer vacation as possible before school starts on Tuesday.
On the menu is hot dogs and burgers, baked beans and my classic macaroni salad. It’s best if you make it the morning-of or the evening before you plan to eat. This is because macaroni salad is the kind of salad that only gets better and better as it sits in the fridge. This macaroni salad is a no frills, no fuss and 100% from scratch. And it’s just what your Labor Day needs. Any day really.
To Make This Classic Macaroni Salad You Will Need:
for the dressing
- egg and egg yolk
- white vinegar
- dijon mustard
- salt black pepper
- extra light olive oil
for the salad
- dried macaroni pasta
- hardboiled eggs
- bell pepper
- yellow onion
Fill a medium pot with water. Bring to a boil over high heat.
Once boiling, add a palmful of fine sea salt and and add 1 pound of macaroni pasta, cooking until al dente. Follow your packages directions for perfect pasta.
Meanwhile make the pasta salad dressing.
In your mini food processor (or blender), add 1 egg plus 1 egg yolk, 2 tablespoons white vinegar, 1 heaping tablespoon of Dijon mustard, 1 teaspoon of kosher salt, 3/4 teaspoon of sugar and 1/2 teaspoon of ground black.
Pulse a few times to combine.
With the processor running, slowly pour in 3/4 cup of grapeseed oil in a thin steady stream.
Process until smooth.
Pour the dressing into a jar or bowl. Secure a lid and pop it into the fridge to chill until you’re ready to use. This recipe makes about 1-1/4 cup.
Next prep all the veggies. You will need 1/3 cup diced bell pepper, 1/3 cup sliced celery, 1/2 a yellow onion (I soak it in cold water so the onion loses some of it’s bite, then drain) and roughly chop 4 hardboiled eggs.
Once the pasta is cooked perfectly; drain and rinse with cold water and then toss it around to get any extra water out of the noodles.
Add the cooled noodles and prepped veggies to a large mixing bowl.
Add in 3/4 of the dressing. Save the remaining dressing in the fridge for later on.
Toss and give it a taste. Adjust seasoning to your preference, like adding more salt or pepper.
Cover and chill for at least 2 to 4 hours or overnight.
This is when the magic happens and the flavors really meld.
Right before serving, toss with remaining dressing and serve.
That’s it! You will love this delicious classic macaroni salad.
I hope you all have nice, relaxing, labor-free Labor Day!
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