Gordon Ramsay Macaroni Salad You’ll Crave All Summer Long Recipe
Introduction
This Gordon Ramsay macaroni salad is a refreshing and creamy dish perfect for warm weather gatherings. Packed with crisp vegetables and a tangy dressing, it’s sure to become a favorite side that you’ll crave all summer long.
Ingredients
- 8 oz dry macaroni noodles (Cook al dente for ideal texture.)
- ½ cup finely diced sweet gherkins (Adds sweetness and crunch.)
- ¾ cup finely diced red bell pepper (Provides freshness and vibrant color.)
- ⅓ cup thinly sliced celery (Introduces crunch.)
- ⅓ cup finely diced red onion (Adds a sharp flavor contrast.)
- 2 large hard-boiled eggs, finely diced (Brings creaminess and richness.)
- ¾ cup mayonnaise (The creamy base of the dressing.)
- ¼ cup sour cream (Adds tanginess.)
- 2 Tbsp sweet pickle juice (Contributes sweetness and acidity.)
- 1 Tbsp red wine vinegar (Offers acidity.)
- 1 Tbsp sugar (Enhances sweetness.)
- 2 tsp Dijon mustard (Adds depth of flavor.)
- ¼ tsp salt (Enhances overall flavor.)
- ¼ tsp black pepper (Adds a hint of spice.)
- ⅛ tsp garlic powder (Infuses the dressing with flavor.)
- ⅛ tsp crushed red pepper (Adds spice.)
Instructions
- Step 1: Boil the dry macaroni noodles in salted water until just al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process, then toss with a drizzle of olive oil to keep the noodles from sticking.
- Step 2: Finely dice the sweet gherkins, red bell pepper, celery, red onion, and hard-boiled eggs.
- Step 3: In a mixing bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper until smooth and creamy.
- Step 4: Gently mix the cooled macaroni, diced vegetables, and dressing together in a large bowl until everything is well-coated.
- Step 5: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld before serving.
Tips & Variations
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Add chopped fresh herbs like dill or parsley for extra freshness.
- Use whole grain macaroni for added fiber and a nuttier flavor.
- If you prefer more heat, increase the crushed red pepper slightly or add a dash of hot sauce.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad is best enjoyed chilled but can be brought to room temperature for 10-15 minutes if preferred. Avoid freezing, as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this macaroni salad ahead of time?
Yes, making it a few hours or even a day ahead allows the flavors to develop fully. Just keep it refrigerated until ready to serve.
Can I replace hard-boiled eggs with another ingredient?
If you want to skip eggs, you can add extra diced vegetables, like cucumbers or peas, or include diced avocado for creaminess.
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Gordon Ramsay Macaroni Salad You’ll Crave All Summer Long Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Gordon Ramsay’s Macaroni Salad is a vibrant, creamy dish loaded with a medley of fresh vegetables, crunchy sweet gherkins, and hard-boiled eggs. Tossed in a tangy, flavorful dressing made from mayonnaise, sour cream, and a blend of sweet pickle juice, Dijon mustard, and spices, this salad is chilled to perfection for a refreshing summer side.
Ingredients
Salad
- 8 oz dry macaroni noodles
- ½ cup finely diced sweet gherkins
- ¾ cup finely diced red bell pepper
- ⅓ cup thinly sliced celery
- ⅓ cup finely diced red onion
- 2 large hard-boiled eggs, finely diced
Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 Tbsp sweet pickle juice
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp garlic powder
- ⅛ tsp crushed red pepper
Other
- Olive oil (for tossing pasta, quantity as needed)
Instructions
- Cook the Pasta: Boil 8 oz dry macaroni noodles in salted water for about 8-10 minutes until just al dente. Drain and rinse under cold water to stop the cooking process. Toss with a drizzle of olive oil to keep the pasta from sticking together.
- Prepare Vegetables and Eggs: Finely dice ½ cup sweet gherkins, ¾ cup red bell pepper, ⅓ cup celery, ⅓ cup red onion, and 2 hard-boiled eggs. Set aside.
- Make the Dressing: In a mixing bowl, whisk together ¾ cup mayonnaise, ¼ cup sour cream, 2 tablespoons sweet pickle juice, 1 tablespoon red wine vinegar, 1 tablespoon sugar, 2 teaspoons Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon garlic powder, and ⅛ teaspoon crushed red pepper until smooth and creamy.
- Combine Salad: In a large bowl, gently mix the cooled macaroni noodles, diced vegetables, and dressing until everything is thoroughly coated.
- Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld and the salad to chill properly.
Notes
- Cooking macaroni al dente ensures the salad has the ideal texture and doesn’t become mushy after chilling.
- Sweet gherkins add a delightful crunch and sweetness that balances the tangy dressing.
- For extra flavor, consider garnishing with freshly chopped herbs like parsley or chives before serving.
- Salad can be made a few hours in advance and stored in the refrigerator covered tightly.
- If preferred, you can substitute the sour cream with Greek yogurt for a lighter dressing option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: macaroni salad, Gordon Ramsay recipe, summer salad, creamy macaroni salad, picnic side dish
