Macaroni Salad

Method

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1. Boil the macaroni in well-salted water for 2 minutes longer than the packet says, about 10 minutes, until soft. Drain and rinse under cold water until cool.

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2. Whisk the mayonnaise, vinegar, mustard, sugar, milk, celery seeds, salt and pepper in a large bowl.

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3. Add the macaroni, celery, pepper, onion and carrot and stir until everything is coated.

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4. Cover and chill at least 1 hour so the flavours settle.

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5. Stir in a splash of milk if it has thickened, taste for salt and dust with paprika before serving.

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Chef’s Tips

• Overcook the pasta slightly. Firm macaroni turns chalky when cold.
• Make the dressing looser than looks right. The pasta soaks it up.
• Stir in a splash of milk before serving if it has tightened up.

Pairing Suggestions

• Barbecued chicken
• Pulled pork sandwiches
• Sliced tomatoes

Storage & Reheating

Refrigerate up to 4 days and loosen with a spoonful of mayonnaise or milk before serving. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.