Christmas Macaroni Salad
This macaroni salad recipe is made for a summer Christmas: cool, creamy and colourful, with sweetcorn, red pepper and a gentle mustard dressing.
Chopped gherkins add a tangy bite, while fresh parsley keeps the flavour bright. Make it ahead so there is one less bowl to organise when the braai gets going.
Why it works on a South African Christmas table
It is an easy, generous side for boerewors, grilled chicken or cold gammon. The red pepper and green herbs look festive without any fiddly decoration, and the ingredients are easy to find at local supermarkets.
Ingredients
For the dressing
Instructions
- 1Fill a large saucepan with about 2.5 litres of water and bring to a rolling boil. Add the measured salt and macaroni. Cook for the packet time, usually 8–10 minutes, stirring occasionally. Taste a piece: it should be tender throughout, not chalky in the middle.
- 2Tip the pasta into a colander and cool it under cold running water, turning it gently so it cools evenly. Shake off the water and drain thoroughly for 5 minutes; trapped water will thin the dressing.
- 3While the pasta drains, chop the pepper, spring onions, gherkins and parsley, and grate the carrot. Pat the drained sweetcorn dry with kitchen paper if it still looks wet.
- 4Whisk the mayonnaise, yoghurt, lemon juice, mustard, honey and pepper together in a small bowl. Set aside about 45 ml of this dressing in a covered container in the fridge.
- 5Place the cool macaroni in a roomy mixing bowl with the prepared vegetables and parsley. Spoon over the remaining dressing and turn everything together until evenly coated.
- 6Cover the salad and refrigerate for at least 1 hour, allowing extra time for this beyond the preparation and cooking times. Keep it chilled until you are ready to serve.
- 7Fold in the reserved dressing, then taste and adjust the salt if needed. If the salad is still too thick, mix in 5–15 ml cold water. Transfer a serving portion to a chilled bowl and leave the rest in the fridge.
Nutrition (per serving)
- Calories
- 556 kcal
- Carbohydrates
- 58.9 g
- Protein
- 10.9 g
- Fat
- 31.8 g
- Saturated fat
- 5.2 g
- Sugar
- 8 g
- Fibre
- 4 g
- Sodium
- 655 mg
- Cholesterol
- 31 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the salad the evening before Christmas and refrigerate promptly in a covered container. Add the reserved dressing just before serving.
- For a festive finish, reserve a little of the chopped red pepper and parsley before mixing, refrigerate separately and scatter over the serving bowl.
- At an outdoor braai, keep the serving bowl over ice and replenish it in small batches. Refrigerate within 2 hours, or within 1 hour when the temperature is above 32°C.
- Keep leftovers at 4°C or below and use within 3 days of preparation. Discard any salad that has stood out beyond the safe serving times.
Frequently asked questions
Can I use another pasta shape?
Yes. Small shells or short pasta twists work well; use the same dry weight and follow the cooking time on the packet. Drain carefully, especially with shapes that catch water.
What can I use instead of yoghurt?
Replace it with the same weight of plain sour cream for a richer dressing. Taste before adding all the lemon juice, as sour cream already has a noticeable tang.
Why does macaroni salad thicken in the fridge?
The pasta absorbs some of the dressing as it rests. The reserved dressing refreshes the coating before serving; a small splash of cold water can loosen it further without making it overly rich.
