Macaroni salad (Salade Makawoni)

October 16, 2021

45 minutes

medium

8-10

Bonjou, Macaroni salad (Salade Makawoni), if you follow me on Instagram then it’s likely that you’ve heard the following story before. I was inspired to make this because of one meal that I would get from this Haitian restaurant called Venus in Brooklyn. Diri Blan (white rice), Boulèt (meatballs), Sòs Pwa Nwa (Black bean purée), Banann Peze (fried green plantains) and Salade Makawoni (macaroni salad). This is my absolute favorite meal to get from them, my brother put me on to it.

This is a really simple recipe to put together, the only thing that takes some time is chopping up your veggies which are pictured beautifully for you above. This is a dish that should be colorful so use an assortment of colors of bell peppers. Also, I would swap out the yellow onion for red. Check the tips box for more suggestions.

Watch me make "Salad Makawoni" here:

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Mini glass prep bowls

Sweet Whole Corn

Serving Spoons

3-piece glass mixing bowls

Glad Cling Wrap

Measuring Cups and Spoons set

No Reviews

Ingredients

Adjust Servings

	1 (16 oz) bag elbow macaroni
	⅓ cup celery, finely diced
	¼ cup carrots, shredded
	¼ cup onions, finely diced
	¼ cup bell peppers, finely diced
	⅔ cups cooked green peas (or canned)
	⅔ cups cooked sweet corn (or canned)
	1 ¼ cups of Mayonnaise
	1 ½ tablespoons Dijon Mustard
	3 tablespoons white distilled vinegar
	½teaspoon garlic powder
	½ teaspoon onion powder
	¼ teaspoon black pepper
	¼ teaspoon smoked paprika
	Salt to taste (start with ¼ teaspoon)

Directions

1.

Boil macaroni in salted water according to package directions. Once cooked, drain and set aside to allow it to cool

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2.

To a small bowl add mayonnaise, dijon mustard, dried spices, vinegar and mix until well combined. Taste for salt and adjust as needed. Next add celery, onions, and bell peppers to the dressing and mix.

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3.

To macaroni, add carrots, sweet peas, sweet corn and dressing and mix thoroughly. Salt to taste, cover with plastic wrap and refrigerate. Serve chilled.

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Notes

Tips:

1. Use canned whole corn (drained) to get that vibrant yellow color

2. Use an assortment of bell peppers for color

3. Use red onions instead of yellow, also for that pop of color

4. If made ahead of time, add a little mayonnaise to refresh the noodles