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Aisha

Macaroni Salad Without Vinegar

Wow, this easy macaroni salad without vinegar? You have to try it. Seriously. I made it for a backyard cookout last weekend, and my notoriously picky cousin actually came back for seconds! It’s creamy, perfectly balanced, and delivers that pure, comforting macaroni salad flavor we all crave—zero harsh tang, just smooth sailing to deliciousness. Done! This is the one.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow pasta
  • ¾ cup pitted Kalamata olives
  • ¾ cup fermented red bell peppers, chopped
  • ¾ cup fermented yellow bell peppers, chopped
  • ¼ cup fermented green bell peppers, chopped
  • 1⅓ cup cups celery, diced
  • ¾ cup cup sun-dried tomatoes (dry-packed, rehydrated in warm water and chopped)
  • 1½ large large red onion, sliced and macerated (see maceration step )
macaroni salad dressing without vinegar
  • 1¼ cups Kewpie mayo
  • 3 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1½ tsp celery seeds
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • ½ tsp ground black pepper, to taste
  • 1½ tsp celery salt
  • 1 tsp pasta water

Method
 

  1. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the 1 pound of elbow pasta and cook just past al dente—about 8 to 9 minutes, depending on the brand. You want the noodles tender but still holding shape once chilled. Remember, this "overcook" is our defense against rock-hard pasta!
  2. Before draining, LADLE OUT 1 TEASPOON of hot pasta water (we need this starch-rich silkiness!).
    Drain the pasta immediately and blast it with cold water to stop cooking and wash away that excess surface starch. Shake off the excess water and let it air-dry slightly. This ensures your salad will be CREAMY, NOT CLUMPY!
    After it’s completely cold, toss the macaroni with a neutral oil
  3. In a large mixing bowl, whisk together: Kewpie mayo (the ultimate base!), Dijon mustard, and all the dry flavors: sugar, celery seeds, garlic powder, onion powder, celery salt, and black pepper.
  4. The Silky Finish: Whisk until smooth and beautifully emulsified. Now, whisk in 1 teaspoon of the reserved pasta water. This little trick creates a silkier, slightly lighter consistency and helps the dressing cling better without muting the deep flavor. Taste it! It should taste bold and balanced.
  5. Combine the Vegetables: In a huge salad bowl, combine those awesome texture and flavor: Kalamata olives, all the colored fermented bell peppers (for that sophisticated tang!), diced celery (for the necessary crunch!), sun-dried tomatoes (the concentrated umami!), and the macerated red onion. Gently toss them to distribute those flavors evenly!
  6. FOLD IT IN: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top. Now, use a large spatula or spoon to gently FOLD everything together until every last piece of pasta is lovingly coated. Avoid overmixing to keep the texture lively and colorful! It should look absolutely LUSCIOUS AND IRRESISTIBLE!
  7. This final step is non-negotiable! The wait is WORTH IT! Chill and Rest: Cover and refrigerate for at least 1 hour before serving. This resting time is mandatory! This is when the fermented peppers and the Dijon-mayo dressing meld beautifully with the pasta, creating a true depth and complexity in every single bite
  8. Final Touch Before Serving: TASTE IT! Adjust with additional black pepper or a pinch more celery salt if needed. For a restaurant-style finish, drizzle lightly with olive oil or garnish with a few olive halves and celery leaves on top before serving. GET READY—this is your BEST macaroni salad! Done!

Notes

honestly? If you’re going for BEST, stick with the Kewpie and the 6 Tablespoon Dijon ratio. That is the formula for a rich, creamy, perfectly tangy, and UNFORGETTABLE macaroni salad! You'll never go back!s