Description
Gordon Ramsay Macaroni Salad is a creamy, tangy pasta salad made with elbow macaroni, crisp celery, red onion, bell pepper, eggs, and a flavorful mayo dressing, making it an easy macaroni salad recipe for cookouts, picnics, potlucks, and simple family meals.
Ingredients
2 cups elbow macaroni
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup finely diced celery
1/3 cup finely diced red onion
1/2 cup finely diced red bell pepper
2 tablespoons chopped parsley
2 hard-boiled eggs, chopped
1/4 cup sweet pickle relish
Instructions
1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender. Drain and rinse briefly under cool water, then let it drain completely.
2. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth.
3. Add the celery, red onion, red bell pepper, parsley, chopped hard-boiled eggs, and sweet pickle relish to the bowl and stir to combine.
4. Fold in the cooled macaroni and mix gently until all the pasta is evenly coated in the dressing.
5. Cover and refrigerate for at least 1 hour before serving so the flavors can blend.
6. Stir again before serving and adjust the seasoning if needed.
Notes
Use fully cooled macaroni so the dressing stays creamy and does not turn oily or thin.
Dice the vegetables small so every bite gets a little crunch without overpowering the pasta.
For the best flavor, make the salad a few hours ahead and chill it before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled and chilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 5g
- Sodium: 410mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg