Ultimate Macaroni Salad

Are you looking for that perfectly flavourful and creamy macaroni salad to bring to the next summer BBQ? This ultimate macaroni salad does not disappoint. Forget the dry, bland, so-much-macaroni-is-it-really-a-salad recipes and make this crave-worthy dish.

I love the colorful veggies and add-ons of this summer salad. The ultimate macaroni salad is as much a feast for the eyes as it is for the taste buds. And the dressing has a yellow hue from the mustard and curry – how cheery is that?

Tips for making the Ultimate Macaroni Salad

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Now don’t run away! This curry is not overpowering, and most people, except my brother, won’t be able to pick out what that something special is. Many years ago I went to a charming local tea house with my mom, where I had a curried chicken salad sandwich with grapes. It was extremely unique, but very tasty – not overwhelmingly curried, just enough to add a touch of flavour. That memory inspired me to add a dash of curry to give this macaroni salad a little kick.

When the dill starts sprouting in the garden, it’s time for salad! The best summer salads are the ones that have fresh garden produce! But even before the tomatoes and cucumbers are ready later in the summer for us in the North, we like to celebrate the warm weather with a summer inspired menu.

While I tend to make too much whenever I make a salad, I don’t mind leftovers of the ultimate macaroni salad. They quickly disappear at the lunch table the next day.

The flexible ingredients allow this macaroni salad to change hats for the next meal. Just try to keep the ratios of veggies and add-ons the same so that you don’t wonder where the cheese went.

Try a Greek style macaroni salad with feta, cherry tomatoes, cucumber, red onion, and if you dare – black olives.

Try a classic American style salad with dill pickles, cheddar cheese, diced ham, and hard boiled eggs.

Other ingredients to try include bacon, chicken, salami, sausage, red onion, chives, green onions, relish, celery, different cheese, summer squash, kohlrabi, etc.

I would not use chopped tomatoes, as they greatly decrease the shelf life of the salad. The extra moisture makes everything watery, and the tomatoes get mushy.

I like using tricolour rotini for the ultimate macaroni salad – it adds another splash of colour, and the spiral shape gives lots of surface area and crevices for the dressing to get into. In a pinch, any other style of macaroni will do. You all know not to overcook the macaroni into a mushy mess – just until tender or al dente.

It may seem like a lot of dressing for the amount of macaroni, but that is one of the secrets of this recipe. The macaroni will inevitably soak up a lot of the dressing – that is why a lot of macaroni salads are dry – but now there is enough to go around and stay creamy and moist even if the macaroni salad is prepared in advance and kept in the fridge beforehand and after, if there are leftovers. (Got to love those leftovers).

To make the dressing, simply whisk all the ingredients together. I like to add the chives and dill to the dressing, as it’s easier for it to spread throughout the salad than if it’s dumped in a pile in the mixing bowl. Dried dill is acceptable if fresh dill is not in season.

I also like to use white wine vinegar or apple cider vinegar to give a milder and more flavourful hit than white vinegar.

Grab your favourite mayonnaise, such as Hellmann’s Real Mayonnaise or Kirkland Real Maynnaise. Quality ingredients make a “real” difference. Really.

Sour cream or plain yogurt both work in this recipe. It gives mildness to the mayonnaise and vinegar so that other ingredients can stand out, while keeping everything creamy, without tasting like just a mouthful of salad dressing.

In a pinch I’ve used regular yellow mustard, but of course, Dijon mustard will add a layer of depth and complexity to the flavour.

Like all dressings and dips, it is helpful to let the dressing sit for several hours, either by itself or on the salad (give it a stir before serving), to let the flavours meld together and the herbs to “steep”.

Did I mention – don’t forget the dill!

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Melt in Your Mouth Rhubarb Dessert

Homemade Iced Coffee

Beet Soup and Growing My Favourite Beets