Gordon Ramsay Macaroni Salad Recipe

When you think of a macaroni salad, chances are you picture the good ol’ potluck standby—maybe a little bland, maybe a little too heavy on the mayo. But what if I told you we could level it up Gordon Ramsay–style? Yep, this isn’t your average picnic side. This is a creamy, crisp, and flavor-packed macaroni salad that pays homage to the legendary chef’s signature style: clean flavors, fresh ingredients, and just the right amount of indulgence.

I’ve made my fair share of pasta salads over the years, and to be honest, I usually found myself tweaking them to get that just-right balance. Too much dressing and it gets gloopy, not enough and it tastes dry. But this version—this one hits every note. It’s creamy without being heavy, tangy without being sour, and crunchy in all the right ways thanks to the fresh veggies. Whether you’re making it for a BBQ, a potluck, or just a simple dinner side, it’ll earn a permanent spot in your recipe rotation.

Let’s dive into this simple, elevated take on a classic!

Ingredients You’ll Need

Before we jump into the steps, here’s everything you’ll need to make this Gordon Ramsay–inspired macaroni salad:

• 8 oz elbow macaroni

• Salt for boiling water

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or apple cider vinegar

• 1 teaspoon sugar

• Freshly ground black pepper, to taste

• 1 celery stalk, finely chopped

• ½ red bell pepper, finely diced

• ½ small red onion, finely chopped

• 2 tablespoons chopped fresh parsley

• Optional: 1 hard-boiled egg, chopped

This recipe serves four, and it comes together in under 30 minutes (plus a little chill time for best results). Now let’s get cooking.

STEP 1: Cook the Pasta Just Right

The first key to a great macaroni salad? Nailing the pasta.

Bring a large pot of well-salted water to a boil—don’t be shy with the salt here; it’s your first layer of seasoning. Add the elbow macaroni and cook it just until al dente according to the package instructions. You want the pasta to have a bit of bite, not mushy, because it will soften slightly as it sits in the dressing.

Once it’s done cooking, drain it and rinse it under cold water. This step is important—it stops the cooking process and cools the pasta quickly so it doesn’t turn into a warm, soggy mess when mixed with the dressing.

Set the pasta aside and let it cool while you move on to the next step.

STEP 2: Make the Creamy, Tangy Dressing

Here’s where the flavor magic starts. In a large mixing bowl, whisk together:

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon vinegar (white wine or apple cider works great)

• 1 teaspoon sugar

• A generous pinch of freshly ground black pepper

The Dijon adds depth, the vinegar brings that needed tang, and the sugar helps round it all out. Give it a taste at this point. Don’t be afraid to adjust the seasoning—maybe a little more vinegar if you like it extra zippy, or an extra grind of pepper for some bite.

STEP 3: Prep and Add the Veggies

Now for the fresh crunch that makes this salad shine.

Chop the celery, red bell pepper, and red onion into fine pieces so you get a little bit of each in every bite. These veggies aren’t just for color—they add great texture and balance out the richness of the dressing.

Add the cooled macaroni into the bowl with the dressing, followed by the chopped vegetables and parsley. If you’re using the optional hard-boiled egg, gently fold it in now. It adds a touch of creaminess and a bit of protein, which makes this salad feel just a bit more satisfying.

Stir everything together until the pasta is nicely coated and the veggies are evenly distributed. Cover the bowl and refrigerate it for at least 30 minutes. Trust me—this chill time makes all the difference. It gives the flavors time to meld and the dressing to absorb slightly into the pasta.

Now that we’ve got the base of our Gordon Ramsay–inspired macaroni salad ready, it’s time to take things a little further. This section is all about helping you perfect the salad with small adjustments, clever additions, and tips to make it truly shine at any table.

Whether you’re prepping for a laid-back backyard BBQ or a cozy weeknight dinner, these next steps and ideas will ensure your pasta salad goes from “good” to “gone in minutes.”

STEP 4: Let the Flavors Mingle

Once you’ve mixed everything together and the dressing is evenly coating the pasta and veggies, cover the bowl and pop it into the fridge for at least 30 minutes. This is one of the most important parts of the recipe.

Why? Because the chill time does two things:

1. It allows the pasta to soak up the flavor of that tangy, creamy dressing.

2. It gives the vegetables a chance to release a bit of their natural sweetness, especially the red bell pepper and onion, which helps mellow the sharpness.

If you have the time, let it sit for an hour or even overnight. The salad only gets better with time, and it’s one of those dishes that’s even tastier the next day.

STEP 5: Taste, Adjust, and Serve

Right before serving, give the salad a good stir and taste it one more time. Pasta salads tend to mellow as they sit, so it’s not uncommon to need an extra pinch of salt, a dash of pepper, or even a splash of vinegar to wake up the flavors.

You can serve it straight from the fridge, or let it sit at room temperature for 10–15 minutes to take the chill off. Either way, it’s refreshing, creamy, and the perfect balance of textures.

Helpful Tips to Make It Foolproof

Let’s talk about what makes this macaroni salad not just good—but consistently great. Here are a few key things I’ve learned along the way:

• Use enough salt in the pasta water: This is the first layer of flavor. If the pasta is bland, the whole salad will taste flat no matter how good your dressing is.

• Don’t overcook the pasta: Slightly undercooked (al dente) pasta holds its shape better in the salad and won’t get mushy after refrigeration.

• Rinse the pasta: Normally, you wouldn’t rinse pasta, but for cold salads, it’s essential. It stops the cooking and cools it down fast, which helps the dressing stick better.

• Cut the veggies small: Finely chopped celery, onion, and bell pepper mean you get a bit of everything in each bite without overwhelming the salad.

• Chill time is key: At least 30 minutes is ideal, but overnight is even better for the best flavor.

Easy Variations to Switch It Up

Once you’ve made this salad once or twice, you’ll probably want to play around with the ingredients. Here are a few easy variations to try:

• Add a little protein: Chopped ham, grilled chicken, or even tuna can turn this into a full meal.

• Change up the herbs: Fresh dill or chives instead of parsley will give it a different flavor profile. Dill pairs especially well with the mustard and vinegar.

• Add some crunch: Toasted sunflower seeds or sliced almonds add great texture.

• Try a twist on the dressing: Swap out half the mayo for sour cream or Greek yogurt for a tangier, lighter version. Or add a splash of olive oil for a silkier texture.

• Spice it up: A small pinch of cayenne or a dash of hot sauce in the dressing can give it a subtle kick if you like a little heat.

Make-Ahead and Storage Tips

One of the best things about this macaroni salad is how well it stores. You can easily make it ahead of time, and in fact, it’s encouraged. Here’s how to keep it fresh:

• Store in an airtight container in the refrigerator for up to 3 days.

• If it seems a little dry after chilling, add a tablespoon or two of mayo or a splash of milk or vinegar before serving to loosen it up.

• Avoid freezing—the mayo-based dressing doesn’t hold up well in the freezer, and the texture of the pasta can turn grainy once thawed.