This Gordon Ramsay Macaroni Salad Recipe elevates the classic dish with a deliciously creamy pasta salad dressing, fresh vegetables, and vibrant flavors. Perfect for barbecues, picnics, or even as a quick lunch.
Ingredients
Scale:
2 cups elbow macaroni
1 cup diced celery
1 cup diced red bell pepper
1 cup diced cucumber
1 cup sweet peas (fresh or frozen)
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down quickly. Set aside to drain completely.
While the pasta is cooking, chop the celery, red bell pepper, cucumber, and red onion into small, uniform pieces. If using frozen peas, thaw them by placing them in a colander under warm water for a few minutes. Make sure the vegetables are dry before adding them to the salad.
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and a pinch of salt and pepper until smooth and creamy. Taste the dressing and adjust seasoning as needed.
Add the cooled macaroni, diced vegetables, and chopped parsley to the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
