Name: Classic Macaroni Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 3/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 2 teaspoons soy sauce; 1 teaspoon hot sauce (such as Tabasco); 1 small red onion, diced, soaked in ice water at least 1 hour and up to 12 hours; 1 large red bell pepper, diced; 3 scallions (green parts only), thinly sliced; Kosher salt; 12 ounces elbow macaroni; 1 sprig dill, leaves finely chopped; 4 sprigs basil, leaves torn

Directions

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.
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.
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.

Photograph by Yunhee Kim

Classic Macaroni Salad

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