Gordon Ramsay’s Macaroni Salad is a creamy, flavorful side dish perfect for BBQs, picnics, and potlucks. Packed with tender pasta, crisp veggies, and a tangy, rich dressing, it’s easy to make and sure to impress any crowd.
If you want a creamy, flavorful macaroni salad that rivals your favorite deli or picnic dish, Gordon Ramsay’s Macaroni Salad is the ultimate recipe.
Packed with tender pasta, crisp veggies, and a tangy, rich dressing, this salad is perfect for BBQs, potlucks, or as a side to grilled meats.
Easy to make, quick to prep, and bursting with flavor, it’s a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- Creamy and tangy: The dressing combines mayonnaise, mustard, and a touch of vinegar for the perfect balance.
- Loaded with veggies: Celery, bell peppers, and onions add crunch and freshness.
- Quick to make: From boiling pasta to mixing the dressing, this salad is ready in under 30 minutes.
- Versatile: Serve as a side dish, picnic staple, or BBQ favorite.
Ingredients
- Elbow macaroni – tender pasta for creamy, flavorful bites
- Mayonnaise – rich, smooth base for the dressing
- Dijon mustard – tangy depth to enhance flavor
- White wine vinegar – bright, acidic note to balance creaminess
- Celery, finely chopped – crisp, refreshing crunch
- Red bell pepper, diced – sweet, vibrant flavor
- Red onion, finely chopped – zesty bite for balance
- Salt and freshly ground black pepper – essential seasoning for taste
- Optional: chopped parsley or chives – fresh herbal notes
How To Make Gordon Ramsay Macaroni Salad
Step 1: Boil elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool.
Step 2: In a bowl, whisk together mayonnaise, Dijon mustard, and white wine vinegar until smooth.
Step 3: Add finely chopped celery, red bell pepper, and red onion to the dressing. Mix well. Gently fold the cooled pasta into the dressing and vegetables, ensuring every piece is coated.
Step 5: Add salt and freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with optional chopped parsley or chives. Serve chilled as a side dish or picnic favorite.
Gordon Ramsay Macaroni Salad Recipe Tips
- Cook pasta al dente: Prevents mushy salad after chilling.
- Chill thoroughly: Let the flavors meld for at least 30 minutes before serving.
- Customize veggies: Add peas, corn, or cucumbers for extra color and crunch.
- Adjust creaminess: Add more mayonnaise for a richer salad or less for a lighter version.
- Make ahead: Salad tastes even better after sitting in the fridge for a few hours.
Storing Instructions
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving as some dressing may settle at the bottom.
- Do not freeze: mayonnaise-based salads do not hold texture after freezing.
Gordon Ramsay Macaroni Salad Recipe Faqs
What type of pasta is best for macaroni salad? Elbow macaroni is the classic choice because it holds the dressing well and provides the perfect texture.
Can I make macaroni salad ahead of time? Yes! Make it a few hours in advance and chill in the fridge to allow flavors to meld.
How long does macaroni salad last in the fridge? Stored in an airtight container, it stays fresh for up to 3 days.
Can I add other vegetables? Absolutely! Peas, corn, cucumbers, or shredded carrots work well and add color and crunch.
How do I prevent the pasta from becoming mushy? Cook pasta al dente and rinse under cold water to stop the cooking process.
Can I make this salad lighter? Yes, reduce the mayonnaise or use Greek yogurt as a substitute for a lighter version.
Should I serve macaroni salad cold or at room temperature? For best flavor and texture, serve chilled straight from the refrigerator.
More Copycat Gordon Ramsay Recipes
Gordon Ramsay’s Meatloaf Recipe
Gordon Ramsay Tartar Sauce Recipe
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Gordon Ramsay Macaroni Salad Recipe
Description
Ingredients
- 2 cups elbow macaroni
- ½ cup mayonnaise,
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar,
- 2 stalks celery, finely chopped
- 1 cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 tbsp parsley, or chives, diced
Instructions
- Boil 2 cups elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
- In a medium bowl, whisk together ½ cup mayonnaise, 1 tsp Dijon mustard , and 1 tbsp white wine vinegar until smooth.
- Stir in finely chopped 2 stalks celery, 1 cup red bell pepper and ¼ cup red onion. Mix well.
- Gently fold the cooled pasta into the dressing and vegetables, ensuring every piece is coated.
- Add Salt and freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with optional chopped 1 tbsp parsley or chives and serve chilled.
Equipment
- Saucepan
- Mixing Bowl
- Whisk
Nutrition
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