The Wahlberg’s Macaroni Salad

Originally featured in Food & Wine magazine, this savory side dish comes straight from the family of actor Mark Wahlberg. While Mark claims that no one makes this dish quite as well as their mother, Alma, you can now recreate her famous macaroni salad right in your own kitchen. It is even featured on the menu at his brother Paul’s Mediterranean-Italian restaurant, Alma Nove, in Massachusetts during the summer!

A Flavorful Twist on a Classic

Unlike overly sweet deli salads, this recipe relies on a savory flavor profile. The dressing features a rich base of mayonnaise seasoned perfectly with garlic powder and a generous pinch of celery salt. It is packed with finely diced green bell peppers, celery, and fresh parsley for a crisp, refreshing crunch in every single bite. Boiling the pasta just until it is al dente ensures the macaroni holds its shape and absorbs the dressing beautifully without becoming mushy.

Also Read : The Famous “Goodfellas” Pasta

The Wahlberg’s Macaroni Salad

Recipe by RecipesVilla

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

9

minutes

Calories

208

kcal

Ingredients

• 1 lb elbow macaroni

• 1 teaspoon garlic powder

• 1 teaspoon celery salt

• 1 cup mayonnaise

• 1/2 cup finely diced green bell pepper (red bell pepper can also be added)

• 1/2 cup finely diced celery

• 3 tablespoons diced red onions (optional)

• 3 tablespoons chopped fresh parsley

• Salt & freshly ground black pepper, to taste

• 1 dash ground cayenne pepper (optional)

Directions

• Boil the Pasta: In a large pot of boiling salted water, cook the elbow macaroni until al dente, about 8 to 9 minutes, or to your taste.
• Rinse and Drain: Drain the pasta, then rinse the macaroni under cool running water to stop the cooking process. Drain it very well to remove all excess water.
• Mix the Base: In a large mixing bowl, add the garlic powder, celery salt, and mayonnaise to the cooled macaroni. Toss well to thoroughly coat the pasta.
• Season: Add the dash of cayenne pepper (if using) and stir it in well.
• Add the Crunch: Stir in the finely diced green pepper, celery, red onion, and chopped fresh parsley.
• Taste and Chill: Season to taste with salt and freshly ground black pepper. Cover and chill the salad in the refrigerator before serving!

Notes

• Customization: This recipe is a fantastic, versatile base. Reviewers note that you can easily add black olives, shredded carrots, or extra bell peppers for more color and crunch.
• Vegan Option: To make this salad completely vegan-friendly, simply swap out the traditional mayonnaise for a plant-based alternative like Vegenaise.
• Flavor Tweaks: If you prefer a bit of tang, try adding a tablespoon of Dijon mustard or a splash of pickle juice to the mayonnaise dressing!