Gordon Ramsay’s Macaroni Salad Recipe

This macaroni salad is the kind that makes people fight over the tupperware at summer potlucks — creamy, tangy, with a little crunch and enough nostalgia to make you smile and roll your eyes at your own lunch choices. It leans on classic vinaigrette-mayo vibes with a few sharp things (think pickles or mustard) to cut through the richness. It’s easy enough for weeknights and fancy enough to show up at family dinners without shame.

My husband is the resident macaroni salad critic — he grew up on his mom’s version and swears nothing compares. Then I made this one, added a cheeky pinch of something unexpected, and now he acts like I reinvented the wheel. Our kiddo will scoop out the peppers and leave the rest, which I cheerfully call “protein redistribution.” This recipe slipped into rotation because it’s forgiving: I’ve made it with leftover pasta, random jarred pickles, and once with Greek yogurt when we were out of mayo — every time it still felt like a tiny holiday.

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Cooking notes: I always undercook the pasta by a minute so it doesn’t go mushy once chilled. Once I forgot to drain the pickles and my salad was soupy — learned to pat things dry. Also, once I swapped dill for parsley on a whim and the whole bowl suddenly tasted like summer. Don’t be precious; this salad is forgiving. Oh, and the best crunch addition I discovered late — crushed pita chips. Weird but addictive.

Shopping Tips

– Grains/Pasta: Use traditional elbow macaroni or small shapes that catch dressing — buy a decent-brand dried pasta; it holds up better after chilling.
– Vegetables: Choose crisp celery and crunchy bell peppers; avoid limp veggies — they’ll go soggy overnight.
– Dairy: If you like a silkier dressing, a spoon of Greek yogurt blends well with mayo; full-fat versions give the best mouthfeel.
– Fresh Herbs: Parsley and dill brighten this salad — pick herbs that look vibrant, not wilted, and use them within a day or two.
– Dressing/Oil: Use a neutral oil (canola or light olive) and a good vinegar or lemon; skip anything labeled “extra virgin” for high-heat or heavy dressing needs — its flavor can overpower.

Prep Ahead Ideas

– Chop the veggies and hard-boil eggs a day ahead; store in airtight containers in the fridge so everything’s ready to toss.
– Make the dressing a few hours or the night before; the flavors mellow and marry nicely, just whisk before adding to pasta.
– Keep mix-ins (pickles, crunchy bits, herbs) in separate small containers so kids or guests can customize their portion.
– If you build the whole salad ahead, give it a quick stir and taste for salt/acid before serving.

✔Time-Saving Tricks

– Cook the pasta while you chop everything else — multitask stovetop time like a pro.
– Frozen peas are a shortcut: thaw under cold water and toss in — no extra chopping, instant pop.
– Use a blender or jar with a tight lid to whisk the dressing quickly instead of dirtying another bowl.
– Don’t rush the chill time if you can help it — the flavors come together when it rests.

✔Common Mistakes

– Overcooking the pasta: I did this once and the whole salad was gluey — rinse the pasta under cold water to stop cooking and cool it fast.
– Too much mayo right away: start with less, chill, and add more if needed after tasting.
– Not drying add-ins: soggy pickles or wet cucumbers water down the whole bowl — pat them dry.
– Under-seasoning: chilling dulls salt and acid, so always re-taste before serving and adjust.

What to Serve It With

– Grilled burgers or hot dogs — classic BBQ pairing.
– A simple leafy green salad for contrast and freshness.
– Crispy oven-baked chicken thighs or fried fish sandwiches.
– Toasty garlic bread or corn on the cob on the side.

✔Tips & Mistakes

– Use a large bowl so you can toss without making a mess.
– Salt the pasta water well; it’s the only chance to season the pasta itself.
– If the salad tastes flat after chilling, a squeeze of lemon or splash of vinegar wakes it right up.
– One time I added too much mustard — fixed it by stirring in a spoon of sugar and a bit more mayo to balance.

✔Storage Tips

Store in an airtight container in the fridge for up to 3–4 days. The texture will soften with time but it’s still delicious cold straight from the fridge — no shame eating it for breakfast with a fried egg. If you want to revive it, stir in a little fresh chopped celery or extra herbs for snap.

✔Variations and Substitutions

– Mayo swap: half Greek yogurt or sour cream lightens the dressing; full mayo keeps it classic and rich.
– Pickles: dill chips give a briny punch, sweet relish makes it more kid-friendly — both work.
– Add-ins: chopped ham or canned tuna bulk it up into a meal; roasted corn or peas add sweetness and color.
– Herbs: dill gives a more traditional tangy lift, parsley keeps it bright and neutral.
– What doesn’t work as well: iceberg lettuce mixed in will go soggy fast — add it fresh on the side instead.

Frequently Asked Questions

Gordon Ramsay's Macaroni Salad Recipe

Creamy, tangy macaroni salad with crisp veggies and a Dijon-kissed dressing. Perfect for cookouts, picnics, and make-ahead lunches.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Ingredients

 

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Pasta and Vegetables

• ▢ 12 oz elbow pasta
• ▢ 0.75 cup chopped celery
• ▢ 0.5 cup finely diced red onion
• ▢ 0.75 cup diced red bell pepper
• ▢ 0.75 cup thawed peas
• ▢ 0.33 cup diced dill pickles
• ▢ 0.25 cup chopped fresh parsley

Creamy Dressing

• ▢ 1 cup mayonnaise
• ▢ 0.5 cup sour cream
• ▢ 1.5 tbsp Dijon mustard
• ▢ 1.5 tbsp apple cider vinegar
• ▢ 1 tbsp fresh lemon juice
• ▢ 2 tsp granulated sugar
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.75 tsp freshly ground black pepper
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tbsp extra-virgin olive oil
• ▢ 0.25 tsp crushed red pepper flakes optional for a gentle kick

Instructions

Preparation Steps

• Boil the pasta in salted water until just tender, about 8–10 minutes.
• Drain, rinse briefly under cold water, then drain very well.
• Spread pasta on a sheet pan to cool and dry for 5 minutes.
• Whisk mayonnaise, sour cream, Dijon, vinegar, lemon juice, sugar, salt, pepper, garlic powder, paprika, oil, and flakes.
• Combine cooled pasta, celery, onion, bell pepper, peas, pickles, and most parsley in a large bowl.
• Fold in the dressing until everything is evenly coated.
• Chill for at least 30 minutes. Taste and adjust seasoning. Garnish with remaining parsley.

Notes

Variation: Stir in crispy bacon, chopped hard-boiled eggs, or grilled corn. For lighter dressing, swap half the mayo with Greek yogurt. Storage: Cover and refrigerate up to 3 days; refresh with a squeeze of lemon and a spoon of mayo before serving.

This recipe is an original creation inspired by classic Gordon Ramsay's Macaroni Salad Recipe flavors. All ingredient ratios and instructions are independently developed.