Gordon Ramsay Macaroni Salad

A Creamy, Chef-Level Twist on a Classic Side Dish

Macaroni salad is one of those dishes everyone thinks they know — until a chef’s version completely changes the game. This Gordon Ramsay–inspired macaroni salad isn’t just creamy; it’s balanced, vibrant, and layered with flavor. Every bite delivers tang, richness, crunch, and freshness without feeling heavy or bland.

Unlike overly sweet or mayonnaise-loaded versions, this recipe focuses on precision seasoning, fresh herbs, and contrasting textures. It’s the kind of side dish that quietly steals attention at barbecues, potlucks, and family gatherings — the bowl that empties first.

This is comfort food refined, not complicated.

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Why This Macaroni Salad Works So Well

What sets this recipe apart is restraint. Instead of masking the pasta with sauce, the dressing lightly coats it. Acid from lemon cuts through the richness. Crunchy vegetables add freshness. Herbs bring aroma. Every component has a purpose.

This salad is:

• Creamy but not greasy
• Tangy but not sharp
• Classic yet elevated
• Perfect warm weather food

It’s equally at home beside grilled chicken, burgers, seafood, or as a standalone lunch.

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Ingredients

• 400 g elbow macaroni
• 1 cup full-fat mayonnaise
• 1½ tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 celery stalks, finely diced
• ½ red onion, very finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped chives
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil
• Optional: 1 teaspoon white wine vinegar for extra tang

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Instructions

1. Bring a large pot of salted water to a rolling boil. Cook the macaroni until just al dente according to package instructions.
2. Drain the pasta and immediately rinse briefly with cold water to stop the cooking process. Drain well and transfer to a large bowl.
3. In a separate mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest, olive oil, and vinegar if using.
4. Season the dressing generously with salt and freshly cracked black pepper. Taste and adjust acidity if needed.
5. Add diced celery and finely chopped red onion to the cooked macaroni.
6. Pour the dressing over the pasta and gently fold until evenly coated.
7. Sprinkle in chopped parsley and chives, folding gently to distribute without breaking the pasta.
8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
9. Before serving, taste again and adjust seasoning with salt, pepper, or a squeeze of lemon.
10. Serve chilled or slightly cool for best texture and flavor.

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Chef Tips for the Best Results

• Salt your pasta water properly — this is where flavor starts
• Dice vegetables very finely for even distribution
• Chill before serving, but not ice-cold
• Always re-season just before serving

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Storage & Make-Ahead Notes

This macaroni salad keeps beautifully in the refrigerator for up to 3 days. Store in an airtight container. Stir gently before serving and refresh with a teaspoon of lemon juice if needed.

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