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Chef John's Macaroni Salad Recipe

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This recipe for Chef John's Macaroni Salad, by , is from Family & Friends Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Duval


1 (16 oz.) package uncooked elbow macaroni
1 cup finely diced celery
cup diced red bell pepper
cup grated carrot
cup chopped green onions, white and light parts
cup diced jalapeno pepper
cup diced poblano pepper

1 cup mayonnaise
cup white vinegar
2 tbsps. Dijon mustard
2 tsps. kosher salt, to taste
tsp. ground black pepper
⅛ tsp. cayenne pepper
cup white sugar, or more to taste

Whisk dressing ingredients together in a bowl until well blended. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress. Cook elbow macaroni in a pot of boiling salted water, stirring occasionally until cooked through, 8 to 10 minutes. Allow macaroni to drain in a colander about 5 minutes but do not rinse, shaking out moisture. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky. Pour dressing over macaroni and stir until evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally overnight to allow dressing to enhance flavor.




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