Macaroni Salad
Ingredients
- 400 gDried Asian wheat and egg noodles, plain (elbow macaroni type)
- 2 pcApium graveolens (finely diced)
- 0.5 pcRed onion (finely chopped)
- 0.5 pcRed bell pepper (finely diced)
- 1 tbspMustard
- 2 tbspVinegar (cider or white)
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gMayonnaise
Method
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.
- 1
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
Dice the celery, red onion, and bell pepper into small, even cubes. The crunch must be uniform in every bite.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. Do not freeze.
