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Macaroni salad is a classic summer picnic dish that everyone loves. The pasta, vegetables, and mayonnaise come together to create a creamy, tangy crowd-pleaser. However, one of the biggest complaints about macaroni salad is that the mayonnaise doesn’t properly coat and stick to the pasta. Nothing is worse than taking a big bite only to get a glob of dry, naked pasta. Luckily, there are some simple tricks to help the mayonnaise adhere perfectly to the macaroni. With a few easy tips and tricks, you can learn how to get the mayonnaise to properly coat each piece of pasta in your macaroni salad.
Use Elbow Macaroni
The first tip for getting the mayonnaise to stick is to use the right type of pasta. Elbow macaroni, sometimes called elbow noodles, works best for macaroni salads. The curved, elbow shape allows the mayonnaise to cling to the pasta better than long, straight pastas like ziti or penne. The grooves and bends provide more surface area for the mayo to attach to. Elbow macaroni grabs and holds onto the dressing much better than other noodle varieties.
When shopping for elbow macaroni to use in your macaroni salad, look for a small to medium sized elbow. Pasta that is too large doesn’t have as much surface area for the mayonnaise to stick to. Alternatively, pasta that is too small can result in your salad feeling soggy. Aim for an elbow macaroni that is between 1 to 1.5 cm in diameter. This provides ample ridges and grooves for the mayonnaise to adhere to.
Rinse the Macaroni
While you may be tempted to skip rinsing the cooked pasta, this step is essential for creating a mayonnaise coated macaroni salad. Rinsing the macaroni will wash away any excess starch residue from the surface of the noodles. This starch can prevent the mayonnaise from properly sticking to the pasta.
To rinse the macaroni, simply drain the cooked pasta and run it under cool water for about 30 seconds. Gently swish the macaroni around to remove surface starch without washing away too much flavor. Allow the rinsed pasta to fully drain before tossing it with the mayonnaise dressing.
Chill the Macaroni
For the mayonnaise to optimally coat the macaroni pasta, both ingredients should be cooled to fridge temperature before mixing. If the pasta is still warm when you add the mayonnaise, it can become too thin and slippery to properly adhere.
To chill the cooked macaroni, simply run it under cold water until cooled or allow it to rest in the fridge for about 30 minutes post cooking. You’ll know it has reached the ideal temperature when it no longer feels warm to the touch.
The mayonnaise itself should also be chilled before mixing it with the pasta. Letting it sit in the fridge helps thicken it up so it can coat the noodles properly. Take the mayo out of the fridge about 15 minutes before assembling the macaroni salad to allow any chill to come off.
Use High Quality Mayonnaise
When making macaroni salad, don’t skimp on the mayonnaise! Using a high quality, thick mayo will provide better adherence to the pasta. Mayo that is too thin and watery will slide right off the noodles, leaving you with dry bites.
Look for mayonnaise that contains at least 65% oil. This higher oil content naturally creates a thicker, creamier texture that is ideal for coating pasta. High oil mayos like Hellman’s or Duke’s work wonderfully to get the pasta coated evenly. If using low oil or diet mayo, add a tablespoon or two of plain Greek yogurt to thicken it up before tossing with the macaroni.
You can also create a thicker mayo consistency by refrigerating standard mayo overnight. The chill helps stiffen up the texture so it can better cling to the pasta. Whisk vigorously before using to re-emulsify.
Toss Gently
Once both pasta and mayonnaise are properly chilled, it’s time to combine them into a creamy salad. When tossing the mayo with the macaroni, be gentle to avoid breaking the noodles. Harsh stirring can damage the pasta, creating uneven textures that prevent even coating.
Use a rubber spatula to fold the mayonnaise into the macaroni. Turn the noodles over themselves to evenly distribute the dressing. Resist the urge to aggressively stir or over mix. The key is coating every pasta piece without damaging the noodles or knocking off any dressing.
If the mayo seems to slide right off, add the other salad ingredients like chopped veggies to help weigh it down. The vegetables will absorb some of the dressing and cling to the pasta, locking in the mayo flavor.
Add Texture
While elbow macaroni has ridges and curves to hold mayonnaise, adding mix-ins can provide even more texture and absorption. Ingredients like chopped onion, celery, pickles, and hard boiled egg act like glue, helping the mayo adhere.
Crunchy vegetables give the pasta grooves, edges, and pockets to grab the mayonnaise dressing. As you chew, the textures combine to fully coat each bite with flavor. Without the added ingredients, the smooth pasta has less for the mayo to cling to.
Aim to dice mix-ins into similar sized pieces as the macaroni. Too large, and the textures don’t properly combine. Too small, and the pieces can slip through the pasta ridges without anchoring the dressing.
In addition to chopped vegetables, ingredients like cheese, tuna, and olives add flavorful chunks that keep the mayonnaise in place. Just don’t overload the salad with extra ingredients or you’ll end up with a mushy mess.
Add a Tablespoon of Mustard
For super slick noodles that refuse to be coated, try whisking a bit of yellow mustard into the mayonnaise. Adding 1-2 tablespoons of mustard will slightly thicken the dressing and help it better stick to the pasta.
Mustard is an emulsifier which means it helps bind together liquids that don’t normally mix, like oil and water. By blending a small amount of mustard into the mayonnaise, you are creating a thicker texture that will cling to the macaroni.
The mustard also adds a tangy flavor that enhances the overall taste of the macaroni salad. Use plain yellow mustard rather than exotic Dijon or stoneground which can overpower. The yellow mustard provides just enough twang without hijacking the flavor.
Use Cold Pasta Water
An easy trick to instantly thicken up thin mayonnaise is to add a splash of starchy pasta water. As the pasta cooks, it releases starch into the water which acts as a natural glue when added to the mayo.
Simply drain the cooked pasta, reserving about 1/4 cup of the water. Let it cool slightly before adding a tablespoon at a time to the mayonnaise. Mix well to incorporate as the starch will thicken the dressing. This turns watery dressing into the ideal creamy coating for perfect macaroni salad.
Too much pasta water can make the mayonnaise gloopy. Add small amounts and mix well to gauge thickness. Remember you can always thin it by adding a touch of milk if it gets too thick.
Add Milk if Too Thick
If you end up with mayo that is too stiff to properly coat the pasta, thin it out with a splash of milk. The milk proteins will thin out the dressing without compromising the flavor.
Whole milk works best as the fat content prevents the mayo from breaking down. Start with just 1-2 teaspoons of milk at a time, mixing well before adding more. Thin the mayo just enough so it can be tossed with the macaroni without clumping.
Be careful not to over-thin the dressing as you still want it to cling. A good test is to fold a spoonful of mayo into a small handful of macaroni. It should coat evenly without being drippy or runny when properly mixed.
Add Mayo Power
For those that just can’t get the mayonnaise to evenly coat, you can cheat by using a mayo powder like Salad Cream. This shelf-stable powder quickly emulsifies into a creamy dressing with the simple addition of water.
To use, whisk 1-2 tablespoons mayo powder into the amount of water listed on the package directions. Adjust thickness as needed. Toss with macaroni just like regular mayonnaise. The powder evenly covers the pasta for a perfect coating every time.
Mayo powder is also great for punching up lackluster jarred mayo. Simply add a half teaspoon at a time, mixing well until the desired consistency is reached. This takes boring mayo from the store and turns it into a creamy dressing the macaroni just can’t resist.
Conclusion
Getting mayonnaise to properly coat macaroni salad can seem tricky, but just takes a few simple tricks. Use elbow macaroni for ridges to cling to, rinse off excess starch, and chill both pasta and mayo before mixing. When tossing, be gentle and don’t over stir. Adding crunchy mix-ins provides extra texture for the mayo to adhere to. Mustard and pasta water help thicken up the dressing so it can fully coat each noodle. With these tips, you’ll achieve perfectly dressed macaroni salad every time.
| Tip | Reason |
|---|---|
| Use elbow macaroni | Curved shape has more surface area for mayo to stick to |
| Rinse the pasta | Gets rid of excess starch that prevents mayo from adhering |
| Chill both pasta and mayo before mixing | Creates optimal thick texture for coating |
| Use high quality, thick mayonnaise | Higher oil content creates creamier texture |
| Toss gently | Prevents breaking noodles which causes uneven coating |
| Add texture with crunchy vegetables | Provides extra surfaces for mayo to cling to |
| Add a bit of mustard | Thickens and binds the mayonnaise so it sticks better |
| Use starchy pasta water | Acts as a natural glue to thicken and add stickiness |
| Thin with milk if too thick | Thins mayo without compromising flavor |
| Use mayo powder | Easily emulsifies into perfectly coated dressing |
