Featured Recipe
Chunky Macaroni Salad
By Kate
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Cook elbow macaroni until just tender but still slightly firm to the bite. Chill pasta completely before combining. Mix mayonnaise with coarse sea salt, fresh cracked black pepper, and smoked paprika for depth. Fold in diced jicama and pineapple chunks replacing carrot and celery for crunch and a subtle sweetness. Onion swapped with finely minced scallions. Toss everything gently—breaks pasta less, keeps texture. Chill salad for 2-20 hours, flavors meld, textures settle. Serve cold, creamy yet crisp contrast. Practical substitutions explained. Timing adjusted by visual cues and texture feel. Emphasis on practical kitchen hacks and troubleshooting.
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Prep:
15 min
Cook:
10 min
Total:
25 min
Serves:
8 servings
pasta
salad
sides
summer food
picnic
Introduction
Elbow macaroni needs respect. Overcooked pasta kills texture dead. Firm but not hard to the tooth is the target. Cooling immediately prevents carryover heat mush. Dressing: mayo base enhanced by smoked paprika, a game changer for depth. Salt dose matters here, forget average table salt; coarse or sea salt brings layers and punch. Not your usual veg—jicama and pineapple chunks punch up texture and sweet/savory contrast, swapping carrot and celery that can fade. Scallions take onion’s place—cleaner, sharper but less harsh bite. Chill long, flavors marry slow. Toss gently, no mash. This salad isn’t just ingredients dumped together; it demands control and timing cues to nail textures and layering of taste. When done right, it’s creamy yet crisp, with a touch of unexpected brightness. Don’t rush; the fridge is your friend here. Practical tips, substitutions, and reasons behind every choice included.
Ingredients
About the ingredients
Elbow macaroni is preferred for its sturdy texture and tubular shape; substitutes include small shell pasta or mini rigatoni but adjust cooking time accordingly. Avoid overcooking—still firm to bite on drain. Mayonnaise provides creaminess; Greek yogurt can replace all or part for lower fat, but expect a tangier finish and thinner consistency. Coarse sea salt impacts flavor more profoundly than fine salt; if unavailable, use kosher salt but in slightly larger quantity. Smoked paprika lends subtle warmth and color; regular paprika is fine but less aromatic. Jicama adds crisp refreshing texture—a better crunch alternative to carrot and celery, plus mild sweetness. Pineapple chunks bring juicy brightness and counterbalance fat; swap for diced apple or green grapes for variation. Scallions replace raw white onion; milder and less harsh. Dice vegetables uniformly for balanced texture in every bite.
Method
Cook Pasta
- Boil macaroni in salted water. Stir occasionally to prevent sticking. Watch for that slight resistance in bite, barely al dente; don’t overcook. Drain through colander, spread on rimmed baking sheet to cool fast. Chill in fridge at least 15 minutes or until pasta is completely cold. Moist but firm is goal; mushy ruins texture.
- In mixing bowl, whisk mayo with sea salt; salt here controls the whole flavor profile, better coarse for punch. Add freshly cracked black pepper and smoked paprika; the smoke adds unexpected warmth. Fold in diced jicama and pineapple chunks, both add crunch and a subtle tart-sweet burst, replacing traditional carrot and celery. Minced scallions add sharp freshness, less harsh than onion, easier on texture.
- Add completely cooled macaroni to bowl. Gently fold with silicone spatula; avoid stirring or smashing pasta. Folding preserves the shape and keeps the salad light. Overmixing means gluey, pasty mess.
- Cover bowl tightly with plastic wrap or reusable cover. Refrigerate minimum 2 hours, ideally 4-20 for flavors to marry. The pineapple juice subtly infuses the mayo over time; the cold also firms salad. Serve straight from fridge cold. If rushed, quick chill 30 minutes but flavor less developed.
- If trying different add-ins like diced bell peppers or substituting Greek yogurt for mayo (use 1:1, may need less salt), expect change in texture and tang. Pasta texture key; if you find soggy, reduce cooking time next attempt and rinse with cold water to stop cooking immediately. Always test bite before draining.
- Come back with observations, share tweaks, what worked or stubborn pitfalls. Macaroni salad is forgiving but demands attention to feel and flavor balance.
Prepare Dressing and Veggies
Combine Salad
Chill Before Serving
Feedback and Tweaks
Technique Tips
Boil pasta in salted water; test frequently once nearing package minimum time. The key sign: pasta should resist slightly when bitten, not mushy or hard. Drain and spread on a baking sheet, helps rapid cooling and prevents clumping. Chilling solidifies pasta’s surface structure for better texture in salad. Dressing: whisk mayo with salt, pepper, smoked paprika until uniform. Salt carefully; too little and salad tastes flat too much and it overwhelms. Fold in diced jicama, pineapple, scallions gently, don’t pulverize. With cooled pasta added, fold carefully to preserve shape—breakage means gluey texture. Cover tightly to prevent fridge odors absorption. Minimum 2 hours chill to let flavors marry; longer chill improves depth. Serve straight from fridge cold for best mouthfeel. Adjust salt before chilling if uncertain; flavors concentrate over time. Patience yields best texture and flavor balance. Experiment with add-ins cautiously; keep pasta > dressing ratio balanced. If pasta turns mushy, reduce cook time by 1-2 minutes next batch, rinse immediately after cooking to stop heat carryover. This salad benefits from precision, time, and respect for texture.
Chef's Notes
- 💡 Cook pasta in salted water, watch closely. Al dente is key. Spread on baking sheet, rapid cooling means better texture. Don’t rush; hydrate on stove, rinse cold to stop cooking.
- 💡 Mayonnaise thickness? Adjust with lemon juice or pickle juice. A small splash can make a difference. Salt balances flavors as you mix mayo, be careful; too much can overwhelm.
- 💡 Jicama vs celery or cucumbers if out of stock. Jicama maintains crunch better. Pineapple juices infuse; don’t skip chill time. Flavors meld longer, salad benefits cold.
- 💡 Want more protein? Toss in diced cooked chicken or chopped hard-boiled eggs at the end. Mix in gently. Keep ratios balanced, pasta shouldn’t drowned in dressing.
- 💡 Fridge too cold? Ten minutes out before serving helps. Flavors bloom. Nasty fridge smells? Seal tightly; plastic wrap does wonders. No one needs surprise in flavor.
Kitchen Wisdom
How to keep pasta from getting mushy?
Reduce cooking time by 1-2 minutes near the end. Taste test until firm. Rinse with cold water after draining. Stopping heat is critical.
What to do if dressing is too salty?
Dilute with a bit more mayo or add yogurt. Adjust flavors with extra jicama or pineapple. Balance out the saltiness.
Storage options for leftovers?
Store in airtight container in fridge. Use within 3-4 days. Salad holds well chilled. If too watery, drain excess moisture before serving.
Can I substitute ingredients?
Sure! Greek yogurt can replace mayo, changes the tang. Avoid overmixing when combining. Keep eye on texture; adjustments are crucial.
