If you're looking for a refreshing twist on the classic macaroni salad, this Zesty Macaroni Salad with Citrus Vinaigrette is your answer. Perfect for picnics or a light lunch, it combines vibrant vegetables with a tangy citrus dressing that brings a burst of sunshine to your plate.
Let's dive into why each ingredient is a star in this salad. Elbow macaroni provides the comforting base, with its perfect shape for holding onto the vinaigrette. Celery adds a satisfying crunch, while cherry tomatoes bring a burst of juiciness and color. The red bell pepper and grated carrot not only enhance the salad's vibrant look but also contribute natural sweetness. Parsley offers a fresh, herbaceous note, complemented by the bite of red onion. Capers introduce a briny tang that contrasts beautifully with the citrus. For the vinaigrette, lemon juice and orange juice provide that zesty kick, balanced by rich olive oil. Dijon mustard adds a subtle heat and creaminess, while salt and black pepper round out the flavors.
This salad pairs beautifully with grilled chicken or fish, offering a light, tangy counterpoint to richer main dishes. For a vegetarian option, serve it alongside a hearty bean soup or grilled portobello mushrooms. It’s also delightful on its own as a light lunch, perhaps with a slice of crusty bread.
Start by cooking the elbow macaroni according to the package instructions. Once boiled to al dente perfection, drain it and rinse under cold water to stop the cooking process. This also cools the pasta, making it ready to absorb all those delicious flavors. In a large mixing bowl, combine the celery, cherry tomatoes, red bell pepper, carrot, parsley, red onion, and capers. These veggies will create a colorful, crunchy base for your salad.
In a small bowl, whisk together the lemon juice, orange juice, olive oil, Dijon mustard, salt, and black pepper until the vinaigrette is smooth and well combined. Add the cooked macaroni to the bowl with the vegetables, tossing gently to mix. Pour the citrus vinaigrette over the salad, ensuring everything is well coated. The goal is to have the vinaigrette lightly cling to each piece, infusing it with flavor.
Once mixed, let the salad chill in the refrigerator for at least 30 minutes. This not only melds the flavors but also crisps up the veggies slightly, making each bite refreshing.
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