Heirloom Macaroni Salad is that timeless dish that brings a touch of nostalgia to any gathering. It's the perfect blend of creamy, tangy, and crunchy, making it a standout side for any barbecue or family dinner. Let's dive into what makes this recipe a staple in my kitchen.
Elbow macaroni forms the hearty base of this salad, offering just the right texture to soak up the dressing. Mayonnaise adds creaminess, binding all the ingredients together. A splash of apple cider vinegar brightens the flavors, while sugar balances the tang with a hint of sweetness. Dijon mustard gives a subtle kick, complementing the crunchy texture of celery and the sharpness of red onion. Red bell pepper adds sweetness and color, and hard-boiled eggs bring a rich, satisfying element. Finally, a sprinkle of parsley for freshness and visual appeal.
This Heirloom Macaroni Salad pairs wonderfully with grilled meats like chicken or ribs. It's also a great companion to a hearty sandwich or a simple bowl of soup, making it versatile for any meal.
First, get a pot of salted water boiling and toss in the elbow macaroni. Cook it until al dente, which should take about 8 minutes. You want it to hold its shape in the salad, so don’t overcook. Once done, drain the pasta and rinse it under cold water to stop the cooking and cool it down, which is key for a refreshing salad.
While the pasta cools, grab a large bowl and whip up the dressing. Mix together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper. This mixture is where all the flavor magic happens.
Now, it’s time to combine everything. Add the cooled macaroni to the bowl with the dressing. Toss in the diced celery, red onion, red bell pepper, and hard-boiled eggs. Stir gently until every piece is coated in that creamy dressing.
Cover the bowl and let the salad chill in the fridge for at least an hour. This resting time allows the flavors to meld together beautifully. Just before serving, sprinkle the chopped parsley on top for a fresh pop of color.
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