Macaroni Salad Recipe (Easy!)

Macaroni Salad can separate and become watery if the dressing is added when the pasta is still warm or wet. If the pasta is warm, the mayonnaise can break and separate. If the pasta is wet, the water will separate from the dressing. Both of these problems can be avoided by only adding the dressing to the pasta once completely chilled.

Yes, rinse the macaroni under cold tap water to prevent it from cooking further and to cool it down quickly. Let the macaroni drain well before tossing with olive oil and proceeding with the recipe. 

I highly recommend doing so; the olive oil keeps the pasta from sticking to itself and tearing when added to the pasta salad. You’ll need to use about 1 tablespoon of olive oil. 

If you add all the dressing to the Macaroni Salad, then chill it in the refrigerator, the pasta will soak it right up and the pasta salad will be dry. Instead, reserve half of the dressing and toss it with the pasta right before serving. If your Macaroni Salad still seems dry, add a drizzle of olive oil, toss to combine then add additional oil as needed.

Macaroni Salad is best served at room temperature, but don’t let it sit out more than two hours. If pasta salad is served straight from the refrigerator, you will taste the chill of subdued flavors and a congealed dressing. Instead, pasta salad served at room temperature allows the flavors and dressing for a more appealing texture and shining flavors.

Yes, you should always salt your pasta water, whether making Macaroni Salad or a warmed pasta dish. Salting the water is the one chance you have to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference.  Use 1 tablespoon salt for 6 quarts of water when cooking one pound of pasta.

First, use enough pasta water when cooking the pasta. Fill a large pot with a very generous amount of water, typically 6 quarts of water for 1 pound of pasta; this is typically three-quarters full.  Pasta needs enough water to cook evenly and to move around so it doesn’t clump. Second, toss the cooked, drained pasta in a tablespoon of oil before adding the dressing.