Classic Creamy Macaroni Salad for Barbecues

A classic creamy macaroni salad balances crisp vegetables with a heavy dose of dressing so the noodles never dry out. An equal mix of mayonnaise and yogurt cuts the oil but keeps the texture thick. The assembled salad needs at least 20 minutes to rest before serving, making it an easy make-ahead side dish.

The vegetable mix

The base vegetable mix provides a crunchy contrast to the soft pasta. You will need finely sliced celery, diced red bell pepper, sliced green onions, and grated carrot. A grated carrot blends seamlessly into the dressing.

You can mix in other ingredients to change the salad. Common additions include:

• Bacon or ham
• Hard-boiled eggs
• Grated cheese
• Cooked chicken
• Olives or diced chilies
• Pickles or roasted red peppers

Too many bold additions can overwhelm the palate if you plan to serve this alongside strong main dishes. A basic vegetable mix often works best for a barbecue.

The elbow macaroni pasta

Bring 4 to 5 quarts (4 to 5 liters) of water to a boil in a large pot. Add 1.5 tablespoons of salt and 1/2 lb (250 g) of elbow macaroni pasta. Cook the pasta according to the package directions until tender.

Drain the pasta well in a colander. Leave the noodles to cool down completely before you mix them with the other ingredients. Warm pasta will cause the mayonnaise to melt and separate.

The creamy dressing

This dressing relies on equal parts of whole-egg mayonnaise and either yogurt or sour cream. Mixing the mayonnaise with an equal amount of dairy keeps the texture creamy but reduces the oil. The recipe works with low-fat or full-fat yogurt, and you can substitute sour cream directly for the yogurt. To make the dish without any mayonnaise, you can replace the classic mixture with a lemon yogurt dressing or a standard ranch.

Whisk the mayonnaise and yogurt together in a bowl until smooth. Add 1 tablespoon of cider vinegar to provide tanginess. Mix in 2 teaspoons of Dijon mustard. The mustard acts as both a flavor enhancer and a thickening agent. Finally, stir in 2 teaspoons of sugar, 3/4 teaspoon of garlic powder, 1.25 teaspoons of salt, and 1/2 teaspoon of pepper.

Assembly and resting

Place the completely cooled elbow macaroni pasta into a large mixing bowl. Add the celery, red bell pepper, green onions, and carrot. Pour the dressing over the top and toss the mixture until every piece is evenly coated.

The recipe intentionally uses a high volume of dressing. The pasta will absorb a lot of liquid as it sits. A wet mixture right after tossing means the salad remains moist later.

Let the salad sit for 20 minutes or more to give the macaroni time to soak up the dressing. Check the flavor after this resting period. You can adjust the seasonings or stir in a little extra mayonnaise to your taste.

Portions and pairings

A standard side serving is approximately three-quarters of a cup. This classic version pairs well with strongly flavored main dishes. Serve it alongside barbecue pork, brisket, or ribs.

Bring the bowl out of the refrigerator a little while before your meal. The dish should never be completely cold when plated. Offer the portions with a slight chill and closer to the temperature of the room, rather than eating them straight from the fridge.

Leftovers and storage

Keep the salad in the refrigerator, where it will last for a maximum of five days. Always give the bowl a thorough toss after chilling to spread the liquid back over the noodles, since the creamy mixture naturally settles at the bottom.

You can freeze the leftover salad. When you are ready to eat it, allow the container to thaw naturally in the refrigerator. Do not thaw the frozen salad in a microwave, which will cause the dairy in the dressing to split and turn greasy.