Macaroni salad is a go-to, classic side everyone looks forward to at every summer get-together, and it’s easy to see why—it's simple to throw together and, when done right, is a creamy, bright addition to any party, potluck, or picnic spread.
Ingredients
-
Kosher salt
- 3/4 lb.
elbow pasta
-
Extra-virgin olive oil, for drizzling
- 1/2 c.
mayonnaise
- 2 tbsp.
fresh lemon juice
- 1 tsp.
granulated sugar
-
Freshly ground black pepper
- 2
ripe plum tomatoes, chopped into 1/2" pieces
- 2
stalks celery, halved lengthwise, sliced
- 1
medium carrot, grated
- 1/2 c.
pitted Kalamata olives, halved lengthwise, sliced
Description
- Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente. Drain and immediately rinse pasta with cold water. Drain again and transfer to a large bowl. Drizzle with oil to prevent sticking.
- Step 2Meanwhile, in a small bowl, whisk mayonnaise, lemon juice, and granulated sugar until emulsified; season with salt and pepper.
- Step 3Add tomatoes, celery, carrot, and olives to bowl with pasta. Pour dressing over and toss until well combined, about 1 minute.
