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
