The Best Deli-Style Macaroni Salad You'll Ever Make

Ingredients

• 1 cup Mayonnaise (full‑fat, store‑bought)
• 2 teaspoons Dijon Mustard
• 2 tablespoons White Distilled Vinegar
• 1.5 tablespoons Granulated Sugar
• 1/8 teaspoon Cayenne Pepper (a shake)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt
• 1 cup Celery (finely diced, about 3 stalks)
• 1/2 cup Carrot (grated)
• 3 Scallions (white and light green parts only, chopped)
• 1/2 cup Red Bell Pepper (diced)
• 1/4 cup Poblano Pepper (diced)
• 1 tablespoon Jalapeño Pepper (diced, optional for heat)
• 1 pound Elbow Macaroni (dry, about 4 cups)
• 2 tablespoons Mayonnaise (extra) (for freshening before serving)
• 2 tablespoons Cold Water (to loosen final dressing)

Instructions

1. Make the Dressing Base

   In a small mixing bowl whisk together the mayonnaise, Dijon mustard, white distilled vinegar, granulated sugar, cayenne pepper, freshly ground black pepper, and salt until smooth.

   Time: PT5M

2. Prep the Vegetables

   Finely dice the celery, grate the carrot, chop the white and light‑green parts of the scallions, and dice the red bell pepper, poblano, and jalapeño.

   Time: PT10M

3. Marinate Vegetables in Dressing

   Add all diced vegetables to the dressing, stir to coat, then cover and refrigerate while you cook the pasta.

   Time: PT5M

4. Cook the Elbow Macaroni

   Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook for 9‑10 minutes, or until fully cooked but still firm. Drain in a colander, shaking to remove excess water, and let sit for 5 minutes.

   Time: PT15M

   Temperature: 212°F

5. Cool the Pasta

   Transfer the drained macaroni to a large mixing bowl. Using a spatula, toss the pasta intermittently until it reaches room temperature (about 10 minutes).

   Time: PT10M

6. Combine Pasta and Dressing

   Add the chilled vegetable‑dressing mixture to the cooled pasta. Toss thoroughly until every piece is evenly coated.

   Time: PT5M

7. Chill the Salad

   Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dressing to fully absorb.

   Time: PT4H

8. Freshen Before Serving

   Stir in the extra 2 tablespoons of mayonnaise and 2 tablespoons of cold water. Mix gently until the salad looks glossy and slightly looser.

   Time: PT5M

9. Final Seasoning and Garnish

   Taste and adjust salt or pepper if needed. Sprinkle chopped green onion tops on top for color, then transfer to a serving dish.

   Time: PT2M

Nutrition Facts

Calories

421

Protein

7 g

Carbohydrates

45 g

Fat

20 g

Fiber

1 g