Elevated Old-School Macaroni Salad Recipe
Prep Time:
40 minutes
Cook Time:
10 minutes
Servings:
6 Servings
Ingredients
  • 1 large egg
  • 2 teaspoons Dijon mustard, divided
  • Juice of 1 lemon, divided
  • 1 cup vegetable oil
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper
  • 2 cloves garlic, crushed
  • 1 tablespoon red wine vinegar
  • 8 ounces uncooked macaroni pasta
  • 1 bunch asparagus, chopped, leaving the tips intact.
  • 1 ½ cup frozen peas
  • ⅓ cup chopped roasted red peppers
  • ½ cup parsley, chopped
  • ¼ cup fresh dill, chopped
Directions
  1. Start by making homemade mayonnaise. Add the egg, 1 teaspoon Dijon mustard, half of the lemon juice, vegetable oil, and ½ teaspoon salt to a tall jar or glass. Be sure to add the ingredients in this order.
  2. Insert an immersion blender to the bottom of the jar and blend for 15 seconds without moving the blender upwards.
  3. After 15 seconds, move the immersion blender up to blend the rest of the ingredients until you get the creamy consistency of mayonnaise.
  4. Transfer ⅓ cup of the mayonnaise to a bowl and combine with the remaining lemon juice, remaining Dijon, remaining salt, pepper, crushed garlic, and red wine vinegar. Refrigerate the remaining mayonnaise for other uses.
  5. Bring a large pot of water to boil.
  6. Add the macaroni and cook for 3 minutes fewer than what the package instructions call for.
  7. Drop in the asparagus and peas to the pot with the macaroni and cook for the remaining 3 minutes.
  8. Drain the macaroni and the vegetables and let them cool for 15 minutes, then transfer to a serving bowl.
  9. Mix in the roasted red peppers, fresh parsley, fresh dill, and the dressing.
  10. Cover and chill the macaroni salad for at least 30 minutes before serving.