By Alexa Weibel, The New York Times

It may not be a salad in the traditional sense of the word, but that doesn’t stop macaroni salad from being a bright, acidic and herbaceous partner to virtually anything off the grill. Many would argue that no cookout is complete without it.

Yes, it’s unapologetically retro, a supporting player at American barbecues for decades, but its salty and sweet, tangy and textural appeal is timeless.