There’s something about a good macaroni salad that instantly takes you back to long summer afternoons — the kind where the grill’s sizzling, the lemonade’s cold, and laughter floats through the air. This isn’t your average deli-counter macaroni salad, though. Inspired by Gordon Ramsay’s method, it’s the perfect blend of creamy and tangy, with just enough crunch to make every bite pop. What I love most is how easily it comes together — simple ingredients, minimal effort, and flavors that make you look like you spent all afternoon perfecting it. If you’re looking for another refreshing summer side, you might also love this classic potato salad with Dijon dressing — it’s the perfect companion for any cookout.
Every time I make this macaroni salad, I’m reminded of how comfort food doesn’t need to be complicated to be special. The secret lies in balancing textures — al dente pasta, crisp vegetables, and that velvety dressing that clings just right. Whether you’re prepping it ahead for a picnic or pulling it together last-minute for a weeknight dinner, this recipe feels like a hug in a bowl. So grab your favorite mixing bowl, roll up your sleeves, and let’s make the macaroni salad everyone will ask you for the recipe of.
Ingredients You’ll Need
Every great salad starts with fresh, quality ingredients. Here’s what you’ll need — plus a few insider tips to make it shine:
- Elbow macaroni (2 cups, uncooked) – Cook until just al dente so it holds its shape once mixed with dressing. Rinse under cold water to stop the cooking.
- Mayonnaise (¾ cup) – Go for a good-quality mayo; it’s the backbone of that creamy texture.
- Dijon mustard (1 tbsp) – Adds a subtle tang and depth that keeps the salad from feeling too heavy.
- Apple cider vinegar (1 tbsp) – Brightens everything and balances the creaminess.
- Red onion (½ small, finely diced) – Adds crunch and color; soak in cold water for 5 minutes to mellow the sharpness.
- Celery (2 stalks, finely chopped) – Provides crisp texture and freshness.
- Red bell pepper (½, diced) – Sweet, colorful, and great for presentation.
- Sweet pickle relish (1 tbsp) – Optional, but adds a pop of sweetness and acidity.
- Hard-boiled eggs (2, chopped) – Creamy richness that ties it all together.
- Salt and black pepper – Adjust to taste; a pinch goes a long way.
- Fresh parsley (for garnish) – Adds a bright finish and a touch of freshness.
Step-by-Step Instructions
Follow these easy steps for a macaroni salad that feels like summer on a plate:
- Cook the macaroni: Boil salted water and cook the pasta until just tender. Drain and rinse under cold water to stop cooking. Let it cool completely before mixing.
- Make the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning.
- Mix the veggies: Add the chopped red onion, celery, and red bell pepper to the dressing. Stir to coat them evenly.
- Combine everything: Add the cooled pasta and chopped eggs to the bowl. Toss gently until everything is well coated and glossy.
- Chill before serving: Cover and refrigerate for at least 30 minutes. This allows the flavors to meld and the dressing to thicken beautifully.
- Garnish and serve: Sprinkle with fresh parsley before serving. Serve cold and enjoy that perfect creamy-crunchy balance.
Tips & Variations
Want to make it your own? Try these creative twists:
- Add protein: Toss in shredded chicken, tuna, or crispy bacon for a heartier version.
- Make it lighter: Substitute half the mayo with Greek yogurt or sour cream.
- Turn up the tang: Add a splash of lemon juice or extra vinegar for more bite.
- Go spicy: Mix in diced jalapeños or a pinch of cayenne for a little heat.
- Meal prep tip: Store in an airtight container in the fridge for up to 3 days. Give it a stir before serving to freshen up the texture.
Serving Suggestions
This macaroni salad is the ultimate crowd-pleaser — versatile, comforting, and picture-perfect on any table.
- At a BBQ: Serve alongside grilled chicken, burgers, or ribs for a balanced spread.
- For picnics: Pack it chilled in mason jars for a cute, portable presentation.
- As a side: Pair it with fresh greens or roasted vegetables for a light lunch.
- At potlucks: Double the batch — it’s always the first dish to disappear!
Presentation matters: sprinkle a little extra parsley on top and maybe a dusting of paprika for color. It’s simple touches like that that make your dish Pinterest-worthy.
FAQs About This Recipe
1. Can I make this macaroni salad ahead of time?
Yes! It actually tastes better after chilling for a few hours. Just store it covered in the fridge until ready to serve.
2. What if I don’t have Dijon mustard?
You can substitute yellow mustard or even a bit of whole grain mustard for a different texture and tang.
3. How do I keep the pasta from soaking up all the dressing?
Make sure the pasta is completely cooled before adding it to the dressing — this helps it absorb just enough without becoming soggy.
4. Can I freeze macaroni salad?
Freezing isn’t ideal, as the mayo-based dressing can separate. It’s best enjoyed fresh or stored in the fridge for up to 3 days.
5. What’s the best pasta shape to use if I don’t have macaroni?
Small shells or ditalini work beautifully — they hold onto the dressing and mix well with veggies.
6. How can I make this recipe vegan?
Use vegan mayo and skip the eggs — the flavors stay just as vibrant!
Final Thoughts
There’s something undeniably satisfying about a simple bowl of macaroni salad done right. With its creamy texture, crisp veggies, and just the right amount of tang, this recipe is proof that comfort food can still feel light and fresh. Whether you’re hosting a summer BBQ or just want a quick, nostalgic side dish, this one’s a keeper.
If you’re looking to round out your meal, try pairing it with this easy grilled lemon chicken — together, they make the ultimate summer duo.
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Gordon Ramsay Macaroni Salad Recipe You’ll Actually Crave
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This creamy Gordon Ramsay–inspired Macaroni Salad is the side dish you’ll make all summer long — and crave all year round. Tossed with a zesty homemade dressing, crisp veggies, and perfectly cooked pasta, it strikes that balance between rich, tangy, and fresh that Ramsay does so well. Perfect for BBQs, picnics, or make-ahead lunches, this macaroni salad brings big flavor and restaurant-quality texture to your table in just 20 minutes.
Ingredients
2 cups elbow macaroni – Cooked al dente so it stays firm and doesn’t go mushy.
½ cup mayonnaise – The creamy base of your dressing.
2 tbsp Dijon mustard – Adds a sharp, tangy kick that balances the richness.
1 tbsp apple cider vinegar – Brightens the flavors and keeps the salad refreshing.
1 tsp sugar – Just a touch to balance acidity.
½ cup finely chopped red bell pepper – Adds sweetness and crunch.
½ cup chopped celery – For crisp texture and freshness.
¼ cup red onion, minced – A little bite goes a long way.
¼ cup grated carrot – Adds color and subtle sweetness.
Salt and black pepper, to taste – Essential for seasoning.
2 tbsp fresh parsley, chopped – Optional, for garnish and freshness.
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 8–9 minutes. Drain and rinse under cold water to stop cooking.
Prepare the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
Add the mix-ins: Stir in red bell pepper, celery, red onion, and grated carrot. Mix gently until evenly coated.
Combine: Add the cooled macaroni to the bowl and toss everything together until the pasta is fully coated in dressing.
Chill: Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Garnish & serve: Sprinkle with chopped parsley and serve chilled.
Notes
Make ahead: This salad tastes even better after a few hours in the fridge — perfect for prepping before parties.
Customize it: Add diced ham, shredded chicken, or boiled eggs for extra protein.
Storage: Keeps well for up to 3 days in an airtight container in the refrigerator.
Tip: Don’t skip rinsing the pasta — it prevents the noodles from absorbing too much dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg