Description
A recipe that replicates the sweet, tangy, and creamy flavor profile of classic commercial deli macaroni salad, perfect for large gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup finely chopped celery
- 1/2 cup finely chopped sweet onion
- 1/4 cup chopped pimento (optional)
- 3 hard-boiled eggs, chopped (optional)
- 1 1/2 cups mayonnaise
- 1/2 cup sweet pickle relish
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 2 tablespoons yellow mustard
- 1 tablespoon onion powder
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain immediately and rinse thoroughly with cold water to stop cooking and remove excess starch. Set aside to cool completely.
- While the pasta cooks, prepare the dressing. In a large bowl, whisk together the mayonnaise, sweet pickle relish, apple cider vinegar, sugar, yellow mustard, onion powder, celery seed, salt, and pepper until smooth.
- In a separate large bowl, combine the cooled, drained macaroni, chopped celery, chopped onion, pimento (if using), and chopped hard-boiled eggs (if using).
- Pour the prepared dressing over the macaroni mixture. Fold gently until all ingredients are evenly coated.
- Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pasta to absorb the dressing.
- Before serving, stir the salad gently. If the salad seems too thick after refrigeration, stir in 1 to 2 tablespoons of cold water or milk to reach your desired consistency.
Notes
- Rinsing the cooked pasta with cold water is crucial for stopping the cooking process and preventing the salad from becoming mushy.
- For the best deli flavor, use sweet pickle relish, not dill.
- The longer this salad chills, the better the flavor develops. Make it a day ahead if possible.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 18
- Sodium: 650
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 9
- Cholesterol: 75