Mom’s Classic Macaroni Salad

Creamy and flavourful, with red and green bell peppers, green relish, green onions, and cheddar cheese; Mom’s Classic Macaroni Salad is a dish served best any time you like! Because, when something tastes this good, it’s good any time and all the time!

Feeling a little nostalgic?  Mom’s Classic Macaroni Salad is just the thing I need from time to time to make me feel better.  As soon as I taste just one heaping fork full of this pasta salad, my senses are immediately flooded with memories of when life was simple and carefree.

Am I the only one that regularly associates the look and taste of food with memories?  This macaroni salad reminds me of my mom, Sunday night dinners, and weekday mealtimes in the summer months.  Mom was the queen of macaroni salad – and I have tried my best to recreate her dish just like she would have done. And, with this recipe, I finally have it right!  I’m sure she would agree.

SOCIAL MEDIA AND FOOD

It’s not just this macaroni salad though that conjures up past memories for me.  I’m constantly flooded by food-related childhood memories whenever I use Facebook.  

Many of the contacts on my friends list will often post pictures of their latest baked goods, their mealtime creations – and, most of the time, these dishes are dishes my mom would make for us when we were kids.  And, nothing can every replace the foods you grew up with.

THE TASTE IS IN THE DETAILS

When I think of a classic macaroni salad, I think of perfectly cooked pasta, chunks of cheddar cheese, freshly chopped red and green peppers, and a dollop or two of green pickle relish.  There’s just something je ne sais quoi about the addition of the green pickle relish.  

Add the previously mentioned ingredients the creaminess of good mayonnaise and the bright, bold taste of yellow mustard. Add a touch of sweetness and a mouthful just makes the world stand still.  Did I just go too far?

What I’m trying to say, Dear Reader, is that in some ways, simple and classic is best.  Sure, there are many macaroni salads out there that boast different flavour profiles; some with capers, chopped celery, and fancy ingredients that are hard to find – cotija cheese, a drizzle of truffle oil, and even red wine vinegar!  (Ok, that last one is not so bad!)  But true to form and its name, this version uses none of those pish posh ingredients.  You see, simple is best!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Pasta – You can use any short pasta, like macaroni, rotini, penne, etc.
• Bell Peppers – You can use any colour. I choose red and green for more colour.
• Green Onions – These add freshness, colour, and lots of flavour.
• Cheese – Cheddar cheese is so good in this salad. If you used shredded cheese, it gets too soft, so buy a brick of cheese and dice it for best results.
• Sweet Pickle Relish –This adds sweetness and texture.
• Sugar – For more sweetness.
• Yellow Mustard – This adds a bit of tartness and a slight yellow colour. It was certainly always present in my mom’s version!
• Mayonnaise – You can use any mayonnaise, even the fat free stuff!
• Salt & Ground Black Pepper

HOW TO MAKE MOM’S CLASSIC MACARONI SALAD

This is super easy! Here’s how to do it – place the cooked, cooled macaroni into a large mixing bowl and set aside. In a smaller bowl, add the sweet pickle relish, sugar, yellow mustard, mayonnaise, salt and pepper; stir well to combine. Add the sauce to the macaroni and stir well.

Next, add the red and green peppers, green onions, and the diced cheddar cheese, to the bowl of macaroni and toss to combine. Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours. I told you it was easy!

COOKING PASTA

Let me talk to you a bit about how to get the pasta just right without overcooking it. Someone once told me that I prepare pasta like an old Italian grandma. That has stuck with me for so many years. You see, Dear Reader, I’m far from perfect, but cooking pasta is one thing I can certainly do perfectly. I don’t care what the back of the pasta package says, cook your pasta according to taste and texture. Ignore everything else. Here are my 4 steadfast rules:

Rule #1: Say no to oil!

Do you add oil to your pasta water before adding the pasta? Stop that right now! I don’t know who’s responsible for that, but I have seen some TV chefs do it! If you add oil to your pasta water, do you know what happens when you put the sauce on it? The sauce won’t stick as well as it should. It will slide off, because the oil prevents it from sticking.

Rule #2: Add extra salt!

Salt the water. I used to be so afraid of salting pasta water, because I thought it would be too salty to eat. Salting the water, before you add the pasta, is the only chance you get to season that pasta. Let the water come to full boil before adding your salt. The water should taste like the ocean. Don’t dump the salt in; stir it in. Preventing the salt from settling at the bottom of your pot will keep your pot looking shiny and new. If you have pots with what looks like a tarnished or unpolished interior bottom, it’s because salt sat at the bottom of your pot.

Rule #3: Get that pasta moving about immediately!

Stir the pasta for a good minute when you first add it to the water. This helps to wash off some of the starch and prevents the pasta from sticking to the pot and to itself. I always pull out a piece of pasta 4 minutes before the package says it will be ready. Taste it. Chew it. It shouldn’t be completely soft. If it has a bit of bite left in the center, get it out of the water and drain it immediately. You can thank me later!

Rule #4: Do not rinse!

So many of us are tempting to rinse pasta under running water after it’s been drained. I think it comes from the notion that it gets rid of starch. Well, it does in a way. But, when pasta begins to cool off and dry, it becomes a little sticky. That stickiness soaks up pasta sauce, so don’t flush it out! A quick drain is all you need. Get the pasta into a bowl or onto a plate. Get the sauce on it and serve it up.

WHEN IT’S ALL SAID AND DONE…

As far as my humble opinion is concerned, anytime of year is a good time for macaroni salad.  In fact, my childhood found macaroni salad at nearly every Sunday dinner.  (You’ve heard me mention Newfoundland Cold Plates before, right?)  

But even special occasion dinners like Christmas, New Years, Easter, etc. Unlike all of those special and regular days, nothing makes macaroni salad more special than a beautiful summer day.

So, Dear Reader, break out the grill, invite over your favourite people, and serve up this macaroni salad – not only as a side – but as something you’re proud of and know everyone will like.  My advice?  Print out this recipe to give to your friends; they are certainly going to ask you for the recipe after they get a taste!