The Two Things You're Not Doing for Perfect Macaroni & Pasta Salad
The noodle is a noble thing. And while I love ramen and pasta, I have a real soft spot in my heart for macaroni salad (especially the kind that comes with Hawaiian plate lunch) and the type of pasta salad that's dished up during picnics and barbecues.
There is a trick to making these classic American salads really flavorful, but I couldn't figure out what it was. After many failed attempts to duplicate both Hawaiian macaroni salad and the Havarti, dill, and pasta salad I grew up eating at potlucks and PTA barbecues, I did some research (i.e., called a friend's mom and poked the internet with a sharp stick) and found out there were two essential steps I was skipping.
To make a really great pasta salad, you need to cook the pasta to the point right in-between al dente and mushy. If you like your pasta fully done, I suggest you cook the pasta for one or two minutes past your preferred cook time. If you generally prefer al dente pasta, cook it for three minutes longer than usual.
Once your pasta is done, quickly drain it and then return it to the pot. Do not run it under cold water!
Next, evenly sprinkle your vinegar of choice over the pasta and toss well until it's all absorbed. The acid in the vinegar and the residual heat from the cooking pasta make the noodles more absorbent so they'll really soak up the flavor from your dressing, whether you use a mayonnaise-based one or a vinaigrette. Plus, the vinegar adds a nice tang that balances out the richness of said dressing.
This recipe for Hawaiian macaroni salad suggests using ½ cup of apple cider vinegar to a pound of pasta, which is a good gauge to use for future reference. I sometimes just eyeball the amount of pasta I'm using and sprinkle red wine vinegar over it until it tastes right.
What tricks do you have for making great pasta salad?