Gordon Ramsay's Macaroni Salad

A creamy, tangy macaroni salad bursting with flavor, perfect for barbecues or quick lunches.

Scale

Cook Mode Prevent your screen from going dark

Boil water in a large pot and add a pinch of salt. Once boiling, add 250 g (2 cups) elbow macaroni. Cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
While the pasta cooks, dice the red bell pepper, chop the green onions, and slice the celery into small pieces. Set aside in a large mixing bowl.
In a separate bowl, whisk together 120 ml (½ cup) mayonnaise, 120 ml (½ cup) Greek yogurt, and 1 tablespoon Dijon mustard until smooth and creamy. Season with salt, pepper, and ½ teaspoon paprika.
Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process. Add the cooled pasta to the bowl with vegetables, then pour in the dressing. Mix gently until everything is well combined.
Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with additional green onions if desired.

Avoid overcooking the pasta to maintain a pleasant texture. This salad can be made a day in advance and improves in flavor.