Macaroni Salad

Macaroni salad is a traditional side for BBQ, but since I don't like the excessively creamy and sweet mac salads that you'd typically get from a supermarket, I decided to make my own version to pair with the smoked ribs that Dan had made the night before Mother's Day, which Elaine brought over to my parents' the next day. 

Ingredients:
1 to 1 1/2 lbs. elbow macaroni

1/2 small red onion, finely diced or grated
1/4 cup carrot, grated

2-3 scallions, finely chopped
6 boiled eggs, diced

1 cup diced ham

1 rib celery, finely chopped

1/4 cup finely chopped kosher dill pickles

1/4 cup finely chopped sweet gherkins

1 small red bell pepper, seeded and finely diced (optional)

1/3 cup sliced black olives (optional)

Dressing:
2 cups Best Foods Mayonnaise
1 cup milk

2 tbsp. apple cider or white wine vinegar (or more, to taste)

1 tsp. Dijon mustard
1 tbsp. sugar
2 tsp. kosher salt

1/4 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. paprika

1. Cook the macaroni 9-10 minutes in salted water or until just cooked. Pour the cooked pasta into a colander.

2. Once the pasta has drained, pour into a large bowl or pan. 

3. In the meantime, combine all the dressing ingredients together in a separate bowl and set aside. You can also put all the ingredients into a mason jar with lid and shake until combined.

4. Add the red onion, carrots, scallions, diced boiled eggs, ham, chopped kosher dill pickles, sweet gherkins, red bell peppers and black olives to the macaroni and gently toss until just combined. Stir in the dressing. Taste and re-season (salt, pepper, sugar) as needed. Cover and refrigerate. The salad tastes better after sitting for at least 1 or even overnight before serving.

 

Cooked elbow macaroni. 

Dijon mustard, garlic powder, mayonnaise, and black pepper.  

Voila!