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Gordon Ramsay Macaroni Salad

Gordon Ramsay Macaroni Salad - recipe card
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This macaroni salad is a Gordon Ramsay-inspired side dish that swaps heavy mayo for a bright, herbaceous dressing with Dijon, lemon, and olive oil. Creamy Greek yogurt adds tang without weighing things down, while crisp celery, red onion, and fresh herbs give every bite a refreshing crunch. It’s a versatile salad that works equally well as a barbecue side or a light lunch.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 1 tbsp kosher salt, plus more for the pasta water
  • 1/2 cup full-fat Greek yogurt
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup celery, finely diced (about 2 ribs)
  • 1/4 cup red onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp fresh chives, minced
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions

  1. Bring a large pot of water to a rolling boil over high heat. Add 1 to 2 tablespoons of kosher salt to the water until it tastes like the sea, which seasons the pasta from within. Add the elbow macaroni and cook according to package directions until al dente, typically 8 to 10 minutes. Taste a piece to confirm it is tender but still has a slight bite at the center.
  2. While the pasta cooks, prepare the dressing in a large mixing bowl. Whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, honey, fine sea salt, and black pepper until smooth and emulsified. The dressing should be thick but pourable; if it is too thick, stir in 1 teaspoon of water at a time to loosen it.
  3. Drain the cooked macaroni in a colander and rinse immediately with cold running water to stop the cooking process. Continue rinsing for 30 to 60 seconds until the pasta is cool to the touch. Shake the colander well to remove excess water, then pat the macaroni dry with a clean kitchen towel to remove any remaining surface moisture. This prevents the dressing from becoming watery.
  4. Transfer the cooled macaroni to the bowl with the dressing and toss gently with a spatula until every piece is coated. The pasta will absorb some dressing as it rests, so the salad may look slightly overdressed at this point, which is correct.
  5. Add the finely diced celery, red onion, red bell pepper, chives, and parsley. Fold the vegetables into the pasta with a rubber spatula, making sure to scrape the bottom and sides of the bowl to incorporate everything evenly. Taste the salad and adjust seasoning with an extra pinch of fine sea salt or a drizzle of lemon juice if desired.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. For the best texture and flavor, chill for 2 to 4 hours before serving. The pasta will absorb some of the dressing as it chills, so you may need to stir in an extra tablespoon of yogurt or a splash of lemon juice to refresh it.
  7. Before serving, give the salad a final stir and taste again. If it seems dry, stir in 1 to 2 tablespoons of cold water or extra olive oil to loosen the dressing. Serve chilled or at room temperature, garnished with extra chopped chives if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold, so no reheating is needed. If the salad thickens after refrigeration, stir in a little water, yogurt, or lemon juice to bring back the creamy consistency. This dish is not suitable for freezing, as the texture of the pasta and vegetables will degrade.

Nutrition

Keywords: macaroni salad, Gordon Ramsay macaroni salad, pasta salad, easy side dish, summer salad, potluck recipe, Greek yogurt dressing, Dijon mustard, fresh herb salad, elbow macaroni

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-macaroni-salad-recipe-and-review/