Dessert

Gordon Ramsay Macaroni Salad You’ll Crave All Summer Long Recipe

ByJulian Dempsey January 4, 2026January 4, 2026

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.

A close-up view of a bowl filled with creamy macaroni salad, featuring three main layers: the base layer of pale yellow elbow macaroni coated in white creamy dressing speckled with black pepper, scattered throughout with small chunks of green celery and red bell pepper pieces, and thin slices of purple onion adding texture. Garnishing the top are a few sprigs of bright green parsley, providing a fresh contrast. The dish is presented in a white bowl set on a textured grey cloth, all placed against a white marbled surface that softly reflects natural light. photo taken with an iphone --ar 4:5 --v 7

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.