I’m obsessed with deli pasta salad. You know the kind – perfect little elbow macaronis, thick with creamy dressing, studded with goodies like veggies and cheese. I have a few pasta salad recipes in my repertoire but the aim of this one was to recreate the classic deli version that I can’t seem to get enough of every summer.
Domestocrat’s Macaroni Pasta Salad (yields 10-12 servings)
2 lbs. elbow macaroni
2 broccoli crowns, trimmed into bite sized pieces and blanched
2 red peppers, diced
1.5 cups shredded carrot
1 small red onion, minced
For the dressing:
3.5 cups mayo
2 tbsp. sugar
2 tsp. dijon mustard
2 tsp. hot sauce (I prefer Cholula)
3 tsp. red wine vinegar
1/4 tsp. black pepper
Pinch of garlic salt
Start by making the dressing. Mix all of the ingredient together in a big bowl and store in the fridge so the flavors can jive while the rest of the recipe comes together.
Cook the elbow macaroni to just before al dente. It’s going to soften in the dressing and in the fridge, so keeping it toothsome is ideal. When the pasta has cooled, pour in the dressing and stir until each piece is coated.
Mix in all of the goodies you plan to put into the pasta salad. It could be veggies, cheese, olives, pepperoni – the sky is the limit!
This macaroni salad is best after it has sat in the fridge for an hour or so. That way, all of the flavors have time to come together and the pasta absorbs some of the dressing. It can totally be eaten right away too.
This might be my new go-to pasta salad recipe – it’s fresh, sweet, savory, and full of flavor. It also has great texture too, I love the combination of chewy pasta and fresh, crisp veggies. Enjoy!