How to Make a Make-Ahead Rainbow Macaroni Salad
Read Directions
Prep time 20mins
Cook time 12mins
Serves or Makes: 8

Recipe Card


  • 1 pound farfalle pasta
  • 1 teaspoon olive oil
  • 1 3/4 cups mayonnaise
  • 3 tablespoons champagne vinegar
  • 4 rainbow carrots, peeled and sliced into coins
  • 3 celery stalks, small diced
  • 1 cup raw purple cauliflower, cut into bite size pieces
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1 cup sharp yellow cheddar, cut into small cubes
  • pinch turbinado sugar
  • sea salt, For seasoning
  • Freshly ground black pepper, for seasoning
  • 1/4 cup chopped scallions, for garnishing


  • Step 1

    Boil and drain pasta as instructed on packaging, and transfer to a large bowl. Toss with 1 teaspoon olive oil to coat. Cool for 10 minutes.

  • Step 2

    Add mayonnaise, champagne vinegar, yellow mustard, carrots, celery, cauliflower, bell pepper, cheddar, sugar, salt and pepper. Toss to combine. Store in the fridge overnight and remove 1 hour before serving. Drizzle with olive oil, sprinkle with sea salt, and garnish with chopped scallions to serve.