Gordon Ramsay’s Macaroni Salad Recipe

Introduction

Gordon Ramsay’s Macaroni Salad is a fresh and flavorful twist on a classic favorite. This creamy, tangy salad is perfect for picnics, potlucks, or a simple family meal. With crisp vegetables and optional add-ins, it’s both versatile and satisfying.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and black pepper to taste
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped parsley
• 1/4 cup sweet pickles or relish
• Optional: hard-boiled eggs, chopped ham, or shredded cheddar cheese

Instructions

1. Step 1: Boil the elbow macaroni in salted water until al dente, then drain and rinse under cold water to cool. Drain well.
2. Step 2: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper to create the dressing.
3. Step 3: Add the cooled macaroni to the dressing and stir until fully coated.
4. Step 4: Gently fold in the diced red bell pepper, celery, red onion, chopped parsley, and sweet pickles or relish.
5. Step 5: If using, incorporate the optional hard-boiled eggs, chopped ham, or shredded cheddar cheese.
6. Step 6: Chill the salad for at least 1 hour before serving to allow flavors to meld together.

Tips & Variations

• For a lighter version, substitute half the mayonnaise with Greek yogurt.
• Try adding chopped fresh dill or chives for extra herb flavor.
• Use whole wheat or gluten-free pasta to suit dietary preferences.
• If you prefer a tangier salad, increase the amount of apple cider vinegar slightly.
• Add crunchy toasted nuts like almonds or walnuts for texture contrast.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and you can enjoy it cold or at room temperature. Avoid freezing, as the texture and dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this macaroni salad in advance?

Yes, it actually tastes better after chilling for at least an hour, allowing the flavors to combine. You can prepare it a day ahead, just keep it refrigerated.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt for a lighter and tangier dressing. Alternatively, a mix of half mayonnaise and half sour cream works well too.

Gordon Ramsay’s Macaroni Salad Recipe

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Gordon Ramsay’s Macaroni Salad is a creamy, tangy classic perfect for picnics, potlucks, or a quick satisfying side dish. Combining tender elbow macaroni with a flavorful dressing of mayonnaise, Dijon mustard, apple cider vinegar, and a hint of sweetness, it includes crisp veggies and optional add-ins like chopped eggs, ham, or cheddar cheese for extra heartiness. This easy-to-make salad is best served chilled, delivering refreshing and savory bites every time.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 2 cups elbow macaroni

Dressing

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and black pepper to taste

Vegetables and Mix-ins

• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped parsley
• 1/4 cup sweet pickles or relish

Optional Add-ins

• Hard-boiled eggs, chopped
• Chopped ham
• Shredded cheddar cheese

Instructions

1. Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta. Drain thoroughly to remove excess water.
2. Prepare Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. This mixture will give the salad its creamy, tangy base.
3. Combine Pasta and Dressing: Add the cooled macaroni to the bowl with the dressing. Toss gently but thoroughly to coat all the pasta evenly with the dressing.
4. Add Vegetables and Pickles: Fold in the diced red bell pepper, diced celery, finely chopped red onion, chopped parsley, and sweet pickles or relish. These ingredients provide a crisp, fresh texture and burst of flavor.
5. Incorporate Optional Ingredients: If desired, mix in chopped hard-boiled eggs, chopped ham, or shredded cheddar cheese to enhance the salad’s richness and protein content.
6. Chill Before Serving: Cover the salad and refrigerate for at least 1 hour. Chilling allows the flavors to meld together and cools the salad for the best taste experience.

Notes

• Use elbow macaroni or other small pasta shapes for best texture and bite.
• Rinsing cooked pasta in cold water is crucial to prevent it from overcooking and to cool it down for mixing with the dressing.
• You can adjust vinegar and sugar quantities based on your preferred balance of tanginess and sweetness.
• For a lighter version, substitute mayonnaise with Greek yogurt or use low-fat mayo.
• This salad keeps well for up to 2 days refrigerated but is freshest on the day it is made.
• Optional add-ins like ham and cheese make it a more filling main dish, while omitting them keeps it suitable as a side.

Keywords: Gordon Ramsay macaroni salad, creamy macaroni salad, easy pasta salad, picnic salad, elbow macaroni recipe