Wednesday, May 14, 2014

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. 

1 lb. elbow macaroni
1/2 small red onion, finely diced or grated
1 carrot, grated
2 tbsp. apple cider vinegar

3-4 scallions, finely chopped
4 boiled eggs, diced
1/4 cup finely chopped kosher dill pickles

1 rib celery, finely chopped
1 small red bell pepper, seeded and finely diced
1/ cup ham, diced
1 tsp. Dijon mustard
1/4 tsp. garlic powder

2 cups Best Foods Mayonnaise (regular or light)
1 cup milk
1 tbsp. brown sugar
1 1/2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. paprika

1. Cook the macaroni 25-30 minutes until well cooked (past al dente). Pour the cooked pasta into a colander.

2. Once the pasta has drained, pour into a large bowl or pan. Add the grated onion, carrot and apple cider vinegar and gently toss with a spatula or large spoon until combined. Set aside for 20 minutes until slightly cooled.

3. In the meantime, combine all the dressing ingredients together in a separate bowl and set aside.

4. Add the dressing, scallions, diced boiled eggs, chopped kosher dills and any of the optional ingredients as desired to the macaroni and gently toss until just combined. 

 Celery, red onion, scallions and red bell pepper.

Cooked elbow macaroni. 

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


1 comment:

  1. Your article is very helpful thank you very much for sharing .