Here is a unique and tasty Macaroni Salad with Rhubarb recipe — a twist on the classic macaroni salad that adds a tangy, slightly sweet rhubarb element for a fresh summer taste.
Macaroni Salad with Rhubarb – Full Recipe
Ingredients:
For the Salad:
2 cups elbow macaroni (uncooked)
1 cup fresh rhubarb, thinly sliced
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/2 cup sweet bell pepper (red or yellow), diced
1/4 cup chopped parsley or dill (optional)
1/2 cup shredded carrot (optional)
For the Dressing:
3/4 cup mayonnaise or Greek yogurt
1 tbsp Dijon mustard
1 tbsp honey or maple syrup (to balance the rhubarb’s tartness)
1 tbsp apple cider vinegar or lemon juice
Salt and pepper to taste
Instructions:
Cook the Macaroni:
Boil macaroni in salted water according to package instructions.
Drain, rinse under cold water, and set aside to cool.
Soften the Rhubarb (optional step for milder tartness):
Place rhubarb slices in a small saucepan with 1 tbsp water.
Gently cook on low heat for 2–3 minutes just until slightly tender. Don’t let it get mushy.
Drain and cool.
Prepare the Dressing:
In a bowl, whisk together mayonnaise, mustard, honey/maple syrup, vinegar or lemon juice, salt, and pepper.
Assemble the Salad:
In a large bowl, combine cooked macaroni, softened rhubarb, celery, onion, bell pepper, and any optional ingredients.
Pour dressing over and mix gently to coat.
Chill:
Refrigerate for at least 1 hour to let flavors blend. Best served cold.
Tips:
Want more tang? Add chopped pickles or a spoon of pickle juice.
For sweetness, add diced apple or raisins.
Add chopped boiled eggs or cooked chicken for protein.
