Macaroni Salad

A creamy texture coating tender pasta, contrasted by the crunch of celery and onion. The balance between vinegar acidity and sugar sweetness brightens the whole dish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 664
• Protein: 13 g
• Carbs: 77 g
• Fat: 32 g

Ingredients

• 400 g Dried Asian wheat and egg noodles, plain ( elbow macaroni type )
• 2 piece Apium graveolens ( finely diced )
• 0.5 piece Red onion ( finely chopped )
• 0.5 piece Red bell pepper ( finely diced )
• 1 tbsp Mustard
• 2 tbsp Vinegar ( cider or white )
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Mayonnaise

Instructions

1. Cooking the pasta

   Drop the pasta into a large pot of boiling salted water. Cook until tender but still holding their shape. Drain and rinse immediately with cold water to stop cooking and remove starch.

2. Veggie prep

   Dice the celery, red onion, and bell pepper into small, even cubes. The crunch must be uniform in every bite.

3. Making the dressing

   In a large bowl, whisk together the mayonnaise, mustard, vinegar, and sugar. Whisk until the dressing is smooth and glossy. Season generously with salt and pepper.

4. Mixing and chilling

   Mix the cold pasta and vegetables with the dressing. The sauce should coat every piece without pooling at the bottom. Let rest in the fridge so the flavors meld.

Chef's tips

• Rinse the pasta thoroughly in cold water to remove starch, otherwise the salad will turn gummy.
• Chill for at least 2 hours before serving; that's when the pasta absorbs all the aromatics.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. Do not freeze.