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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Servings:
Ingredients
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.