Deli Style Pasta Salad
A classic pasta salad that is customizable depending on what flavors you like.
Ingredients
Salad components
- dried macaroni noodles454 g1 lb
- celery, diced2 ribs
- carrots, diced1
- dill pickles, minced1
- red onions, diced1/2
- salt
Deli-style dressing
- kewpie mayo200 g
- dijon mustard20 g
- lemon juice1/4 lemon
- garlic powdera sprinkle
- sugara spoonful
- saltto taste
- msga sprinkle
FAQ
A classic deli-style macaroni salad. Experiment with the dressing, vegetables, and aromatics for different flavor profiles, just like I demonstrate in this video.
Ethan Chlebowski
Method
Step 1: Boil the pasta
Add your pasta to a pot of , salted water. Undercook the pasta by 3 or 4 minutes longer than the package instructions suggest. This overcooking allows the pasta to maintain a perfect chewy texture when cooled for the salad, instead of just hardening.
Once the pasta is cooked, strain it and spread it onto a baking sheet to cool.
- For an extra touch, consider mixing in a couple of spoonfuls of pickle liquid to the pasta so it absorbs some of that flavor.
While the pasta cools for about 30 minutes, you can use this time to prepare everything else.
Step 2: Prepare the vegetables & the dressing
Dice your onion, carrot, and celery finely. Mince the dill pickle (it serves as an aromatic in this recipe).
Next, combine the mayo, mustard, lemon juice, sugar, garlic powder, black pepper, and MSG in a bowl and mix until well blended.
Taste and adjust the seasoning as necessary. The flavor should be powerful as it will season the pasta and vegetables.
Step 3: Assemble & serve
In a large bowl or container, mix cooked pasta, vegetables, and dressing until everything is evenly coated. You can adjust the amount of dressing to your preference.
For best results, let the mac salad rest in the fridge for at least an hour before serving. It tastes even better if left overnight. Enjoy
A classic deli-style macaroni salad. Experiment with the dressing, vegetables, and aromatics for different flavor profiles, just like I demonstrate in this video.
Ethan Chlebowski
Ingredients
Salad components
- dried macaroni noodles454 g1 lb
- celery, diced2 ribs
- carrots, diced1
- dill pickles, minced1
- red onions, diced1/2
- salt
Deli-style dressing
- kewpie mayo200 g
- dijon mustard20 g
- lemon juice1/4 lemon
- garlic powdera sprinkle
- sugara spoonful
- saltto taste
- msga sprinkle
Method
Step 1: Boil the pasta
Add your pasta to a pot of , salted water. Undercook the pasta by 3 or 4 minutes longer than the package instructions suggest. This overcooking allows the pasta to maintain a perfect chewy texture when cooled for the salad, instead of just hardening.
Once the pasta is cooked, strain it and spread it onto a baking sheet to cool.
- For an extra touch, consider mixing in a couple of spoonfuls of pickle liquid to the pasta so it absorbs some of that flavor.
While the pasta cools for about 30 minutes, you can use this time to prepare everything else.
Step 2: Prepare the vegetables & the dressing
Dice your onion, carrot, and celery finely. Mince the dill pickle (it serves as an aromatic in this recipe).
Next, combine the mayo, mustard, lemon juice, sugar, garlic powder, black pepper, and MSG in a bowl and mix until well blended.
Taste and adjust the seasoning as necessary. The flavor should be powerful as it will season the pasta and vegetables.
Step 3: Assemble & serve
In a large bowl or container, mix cooked pasta, vegetables, and dressing until everything is evenly coated. You can adjust the amount of dressing to your preference.
For best results, let the mac salad rest in the fridge for at least an hour before serving. It tastes even better if left overnight. Enjoy
