Macaroni Salad is a close relative to the Pasta Salad. It's a traditional pairing for a picnic and the key to a perfect macaroni salad is moisture. Salads like these tend to dry out so make sure you have a great dressing base. 4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
2 comments:
Ha I AM following your blog! Thanks for the comment on mine, reworking favorites into more healthy dishes is definitely a hobby, so I figured what the heck why not blog about it in the process?
Absolutely! I always change my recipes to include whole wheat pastas, whole grains, etc. Every little bit helps :) I allow others to make their own decisions based on my recipes, but I definitely encourage healthy eating and organic when needed.
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