New York Deli Macaroni Salad
New York Deli Macaroni Salad is a sweet pasta salad made with elbow macaroni, mayonnaise, vinegar, sugar, and a few finely chopped vegetables.
Ingredients
- 8 ounces uncooked elbow macaroni (2 cups elbows)
- 3 tablespoons grated yellow onion, grated on the large holes of a box grater
- 1 carrot, peeled and shredded on the large holes of a box grater
- 1 rib celery, minced
- ½ cup minced red or green bell pepper
- ¼ cup minced fresh parsley
- ½ cup mayonnaise
- 2 ½ tablespoons white vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt or to taste
- ½ teaspoon black or white pepper
Instructions
- Boil the pasta in a large pot of salted water until tender but not mushy. Drain in a colander and rinse under cold water. Shake the colander to remove excess moisture and transfer the pasta to a large mixing bowl.
- If you're not using the pasta right away, prevent it from sticking by spraying it with a little cooking oil and mixing it well.
- In a medium bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until the sugar dissolves. Add the onion, carrots, celery, bell pepper, and parsley, stirring well.
- Pour the dressing over the pasta and gently toss with a rubber spatula until thoroughly combined.
- Refrigerate for at least one hour to allow the flavors to blend. Overnight is better, if you have the time.
Notes
Storage: Store homemade macaroni salad in an airtight container in the refrigerator for 3–4 days.
Food-Safety Note: Keep macaroni salad refrigerated until you serve it. Discard it if it remains at room temperature for more than 2 hours—or more than 1 hour when the temperature is above 90°F.
Gluten-Free Version: For gluten-free macaroni salad, use 8 ounces (about 2 cups) of Jovial gluten-free elbow macaroni.
You can easily double or triple this recipe.
Nutrition
Calories: 295.4kcalCarbohydrates: 35gProtein: 5.5gTotal Fat: 14.7gSaturated Fat: 2.3gCholesterol: 7.8mgSodium: 523mgPotassium: 187.8mgFiber: 2.1gSugar: 6.4g
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