Recipe courtesy of Alex Guarnaschelli

Classic Macaroni Salad

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  • Level: Easy
  • Total: 45 min (plus soaking)
  • Active: 20 min
  • Yield: 4 to 6 servings
Creamy dishes like Alex’s macaroni salad are a perfect match for fresh dill. “I love dill with mayonnaise,” she says. “It’s grassy and light.”



  1. Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
  2. Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
  3. While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.