Gordon Ramsay Macaroni Salad Recipe

Macaroni salad is a staple of barbecues and picnics, and it’s often made carelessly, with overcooked pasta swimming in a heavy, bland dressing.

The difference between a forgettable version and a genuinely good one comes down to cooking the pasta properly, dressing it while it’s still slightly warm so it absorbs flavour, and balancing the creamy dressing with enough tang to keep it from tasting heavy.

It actually improves with a little rest in the fridge, which makes it one of the best make-ahead salads for a gathering.

Why Dressing the Pasta While Still Warm Gives the Salad More Flavour

Pasta absorbs liquid most readily while it’s still warm, which is why tossing it with a little of the dressing, or at least a splash of the vinegar, while it’s still slightly warm lets the flavour soak into the pasta itself rather than just coating the outside.

A salad made with cold, rinsed pasta dressed at the end often tastes bland in the middle of each piece, no matter how well-seasoned the dressing is.

The dressing also needs balance. Mayonnaise alone is rich and heavy, so a little vinegar, mustard and a touch of sugar give it the tang and subtle sweetness that stop the salad tasting cloying.

Cooking the pasta a minute or two beyond al dente is the one exception to the usual pasta rule here, since it firms up in the fridge as it cools and chills.

Ingredients for Gordon Ramsay Macaroni Salad

• 300g macaroni
• 150g mayonnaise
• 3 tbsp soured cream
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp caster sugar
• 2 celery sticks, finely diced
• 1/2 red pepper, finely diced
• 1/2 small red onion, very finely diced
• 3 spring onions, finely sliced
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How to Make Gordon Ramsay Macaroni Salad — Step by Step

Step 1 — Cook the Pasta

Bring a large pot of generously salted water to the boil. Cook the macaroni for 1–2 minutes longer than the packet instructions, until fully tender. Drain and leave for 2 minutes to steam off.

Step 2 — Season While Warm

While still slightly warm, toss the macaroni with the white wine vinegar and a pinch of salt.

Step 3 — Make the Dressing

In a large bowl, whisk together the mayonnaise, soured cream, Dijon mustard and caster sugar. Season with salt and pepper.

Step 4 — Combine

Add the warm macaroni to the dressing, followed by the celery, red pepper, red onion and spring onions. Toss until evenly coated.

Step 5 — Chill

Cover and refrigerate for at least 1 hour, to let the flavours settle and the pasta firm up.

Step 6 — Finish

Stir through the chopped parsley just before serving, loosening with a splash of milk if the salad has thickened.

My Top Tips for the Best Gordon Ramsay Macaroni Salad

Cook the pasta a minute or two longer than usual, as it firms up considerably as it chills in the fridge.

Season the pasta with vinegar while it’s still warm, as this lets the flavour soak into the pasta rather than just coating the outside.

Dice the vegetables small and evenly, as this gives a better texture and ensures every forkful has a bit of everything.

Chill for at least an hour before serving, as this gives the flavours time to combine and improves the texture considerably.

Loosen the finished salad with a splash of milk if it thickens in the fridge, as pasta continues to absorb the dressing as it sits.

Serving Suggestions

Serve chilled as a side at a barbecue, picnic or buffet, alongside grilled chicken, burgers or cold sliced ham. It also works well as a light lunch on its own.

How to Store Gordon Ramsay Macaroni Salad

In the fridge: Store in an airtight container in the fridge for up to 3 days. Stir well and loosen with a splash of milk before serving, as it thickens on standing.

In the freezer: Not suitable for freezing, as the mayonnaise-based dressing splits and the vegetables turn watery once frozen and thawed.

Gordon Ramsay Macaroni Salad Recipe

My Gordon Ramsay-style macaroni salad recipe — properly cooked pasta, a tangy creamy dressing, and crunchy vegetables.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Servings: 6 People

Course: Salad

Cuisine: American, British

Calories: 380

Ingredients Method Notes

Ingredients

  

• 300 g macaroni
• 150 g mayonnaise
• 3 tbsp soured cream
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp caster sugar
• 2 celery sticks finely diced
• 1/2 red pepper finely diced
• 1/2 small red onion very finely diced
• 3 spring onions finely sliced
• 2 tbsp fresh parsley chopped
• Salt and black pepper

See also  Gordon Ramsay Fruit Salad Recipe

Method

 

1. Cook macaroni 1–2 minutes past packet time. Drain.
2. Toss warm pasta with vinegar and a pinch of salt.
3. Whisk mayonnaise, soured cream, mustard and sugar. Season.
4. Combine pasta, dressing and vegetables.
5. Chill at least 1 hour.
6. Stir through parsley, loosen with milk if needed.

Notes

Cook the pasta slightly past al dente, as it firms up when chilled.

Season with vinegar while warm for better flavour absorption.

Loosen with milk before serving if it has thickened.

Not suitable for freezing.

Frequently Asked Questions About Gordon Ramsay Macaroni Salad

Why is my macaroni salad dry?

This is usually because the pasta has absorbed the dressing as it chilled. Stir in a splash of milk or an extra spoonful of mayonnaise just before serving to loosen it.

Can I make this salad ahead of time?

Yes — it’s actually better made a few hours or even a day ahead, giving the flavours time to settle. Add the parsley and any extra dressing just before serving.

Can I use a different pasta shape?

Yes — small shells, fusilli or penne all work well, though macaroni is traditional for its ability to hold the dressing in its curved shape.

Can I add other ingredients to this salad?

Yes — hard-boiled egg, sweetcorn or cooked ham all work well as additions, stirred through along with the vegetables.