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Macaroni Salad with Creamy Gouda

Macaroni Salad with Creamy Gouda

Phoebe Green
Inspired by American picnic classics and the mellow indulgence of Dutch Gouda, this macaroni salad marries nostalgic comfort with smoky sophistication. Tender elbows are cloaked in a tangy, ultra-creamy dressing, then folded with sweet peas, crisp celery, and ribbons of shredded smoked Gouda. Expect crunchy pops of pickle and bell pepper against a plush, gently smoky finish. It’s make-ahead friendly and designed to travel beautifully.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 445 kcal

Equipment

  • Large stockpot (6–8 qt)
  • Colander
  • Rimmed baking sheet
  • Paper towels
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber Spatula
  • Chef's Knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
 
 

For the Salad:

  • 1 tbsp kosher salt for pasta water
  • 12 oz elbow macaroni dry
  • 1 cup celery small dice
  • 1 cup red bell pepper small dice
  • ½ cup red onion finely minced, rinsed under cold water to mellow
  • 1 cup frozen peas thawed and patted dry
  • ½ cup dill pickles finely diced
  • ⅓ cup scallions thinly sliced
  • 2 tbsp fresh parsley chopped
  • 6 oz smoked Gouda coarsely shredded

For the Creamy Gouda Dressing:

  • ¾ cup mayonnaise full-fat for best texture
  • ½ cup sour cream or plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 2 tsp honey
  • ½ tsp celery seed
  • ½ tsp sweet paprika
  • 1 clove garlic finely grated
  • ½ tsp black pepper freshly ground
  • 1 tsp kosher salt plus more to taste
  • ½ tsp hot sauce optional

Instructions
 

  • Prep and Set Up: Fill a large stockpot with 4 qt water and bring to a rolling boil (212°F / 100°C) over high heat. Meanwhile, small-dice the celery and red bell pepper, mince the red onion (rinse under cold water to mellow), thaw and pat the peas dry, finely dice the pickles, slice the scallions, chop the parsley, and coarsely shred the smoked Gouda. Keep vegetables and Gouda separate.
  • Cook the Macaroni: Season the boiling water with 1 tbsp kosher salt, then add the elbow macaroni. Stir immediately to prevent sticking and cook 8–9 minutes until just-tender (al dente). Taste a piece to confirm doneness.
  • Cool the Pasta Quickly: Drain in a colander, then rinse under cold running water for 45–60 seconds to stop cooking. Shake well to remove excess water. Spread the pasta on a paper towel–lined rimmed baking sheet and let steam off for 5 minutes at room temperature to stay light and non-watery.
  • Whisk the Creamy Gouda Dressing: In a medium bowl, whisk together mayonnaise, sour cream, Dijon, apple cider vinegar, lemon juice, honey, celery seed, sweet paprika, grated garlic, black pepper, kosher salt, and hot sauce until emulsified and perfectly smooth, 30–45 seconds.
  • Dress and Fold: Add the cooled, well-drained macaroni to a large mixing bowl. Pour the dressing over and toss with a rubber spatula until every curve is glossy, about 1 minute. Fold in celery, bell pepper, red onion, peas, pickles, scallions, and parsley until evenly distributed, 1–2 minutes.
  • Add the Gouda: When the salad feels cool to the touch (about 68–72°F / 20–22°C), shower in the shredded smoked Gouda and gently fold just until the strands are marbled throughout without clumping.
  • Chill and Serve: Cover and chill for 20 minutes to meld flavors. Stir, taste, and adjust with a pinch more salt, pepper, or vinegar if needed. Serve cold or cool, garnished with extra parsley and a dusting of paprika if desired.

Notes

Chef’s Tips:

  • Gouda Choice: Use young smoked Gouda for a silky melt-in texture; aged Gouda will be firmer and nuttier. Shred by hand for the softest ribbons.
  • Keep it Light: Rinse and dry peas and spread pasta to steam off moisture—this prevents a watery salad and keeps the dressing plush.
  • Acidity Balance: If your pickles are very briny, start with 1 tbsp vinegar, then add to taste after chilling.
  • Make-Ahead: Assemble up to 24 hours ahead; reserve 2–3 tbsp dressing to refresh just before serving.
  • Customize: Swap sour cream with Greek yogurt, or add diced ham or crispy bacon for a heartier version. For extra crunch, stir in 1/2 cup diced celery hearts or cucumber just before serving.
  • Scaling: This recipe doubles cleanly—maintain your dice at about 1/4 inch so texture stays balanced.

Nutrition

Calories: 445kcalCarbohydrates: 41gProtein: 13gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 42mgSodium: 1647mgPotassium: 306mgFiber: 4gSugar: 6gVitamin A: 1543IUVitamin C: 31mgCalcium: 204mgIron: 1mg
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