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Delicious Japanese Macaroni Salad Recipe

Japanese Macaroni Salad

This creamy, savory pasta salad features a delightful blend of textures and flavors, making it a comforting and crowd-pleasing dish perfect for busy days or gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Salad, Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups elbow macaroni
  • 1 cup diced carrots
  • 1 cup frozen peas thawed
  • 1 cup diced cucumber
  • 1/2 cup chopped green onions
  • 1 cup mayonnaise
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • Salt and pepper

Equipment

  • Large Pot
  • Large Bowl

Method
 

  1. Step 1: Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down.
  2. Step 2: In a large bowl, combine the cooked macaroni, diced carrots, thawed peas, diced cucumber, and chopped green onions.
  3. Step 3: In a separate bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and sugar until you have a smooth dressing.
  4. Step 4: Pour the dressing over the macaroni mixture and stir gently until everything is evenly coated.
  5. Step 5: Season with salt and pepper to taste, and mix again.
  6. Step 6: Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

This salad can be made ahead of time and stored in an airtight container in the refrigerator for about 3 to 4 days. Stir before serving as the dressing may settle.