NY Deli Style Macaroni Salad

vegetarian

If you’ve ever eaten this before from a deli in New York, you know exactly what this tastes like. It’s insanely creamy and tangy and now you can make it yourself at home!

One thing I miss so much about New York are the delis that seem to be found on every corner. Down south I’m lucky if I find one in a big city! At every family party growing up, we always got things catered from the local deli. Every time I visit I still need to make a visit to the deli to get my morning bacon, egg and cheese!

I really though miss getting the sides for summer barbeques from my local deli. We always got a large tub of macaroni salad that went perfectly with the hot dogs and cheeseburgers my dad was grilling up. Macaroni salad from a NY deli is different - it’s beyond creamy and the flavor is almost tangy and sweet. This recipe is the closest I’ve ever had to the real thing!

Here are the Ingredients for this NY Deli Style Macaroni Salad:

• Produce - Celery, Bell Peppers

• Seasonings - Salt, Onion Power

• Pantry - Macaroni Pasta, Mayo, White Distilled Vinegar, Water, Olive Oil, White Sugar

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Yield 8

Author Casey Cheek

Prep time

10 Min

Cook time

10 Min

Inactive time

2 Hour

Total time

2 H & 20 M

Print

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NY Deli Style Macaroni Salad

If you’ve ever eaten this before from a deli in New York, you know exactly what this tastes like. It’s insanely creamy and tangy and now you can make it yourself at home!

Ingredients

• 1 lb elbow pasta or pipette pasta
• 1/2 cup celery, chopped fine
• 1/2 cup bell peppers, chopped fine
• 1 1/4 cup Mayo (Hellman’s is the best for this)
• 1/3 cup white distilled vinegar
• 1/4 cup water
• 2 tbsp olive oil
• 1/4 cup white sugar
• 1 tbsp onion powder
• 1 tsp salt

Instructions

1. Cook the noodles according to package directions.
2. In a large mixing bowl, whisk the vinegar, water, olive oil, sugar, onion, and salt together.
3. Add the celery and bell peppers into the brine and mix well. Let it sit as the pasta is cooking.
4. When the pasta is done, let it cool completely to room temperature. Then add it to the bowl with the veggies and brine.
5. Mix in half the Mayo, cover with a lid or plastic wrap and let it sit in the fridge for at least an hour.
6. Remove from the fridge and mix in the rest of the Mayo. Let sit in the fridge again for at least another hour or overnight. Stir again before serving and enjoy!

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