Macaroni Salad


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

The tiny pieces of raw vegetables make all the difference.



  • 250 g (9 oz) macaroni
  • olive oil
  • 300 g (10½ oz) carrot
  • 70 g ( oz) celery
  • 12 small pickles, chopped


  • 300 g (10½ oz) plain mayonnaise
  • 55 ml ( fl oz) rice vinegar (preferably flavoured with tarragon)
  • 1 tablespoon caster (superfine) sugar
  • 2 pinches salt + 2 turns of the pepper mill
  • tablespoons flat-leaf (Italian) parsley, finely chopped


The Salad

Cook the pasta until al dente in a large saucepan of salted water. Drain and rinse under cold water. Drizzle with olive oil so the macaroni doesn’t stick together. Peel the carrots, trim the base and leaves of the celery stalks and finely chop both. Gently combine the carrots, celery, pickles and macaroni in a salad bowl.

The Dressing

Whisk the dressing ingredients together, then gently mix into the macaroni. Refrigerate for at least 30 minutes before serving.

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