Check my Amazon Author Page ...For All My Published Books!

Macaroni Salad

Posted by & filed under Salads.

 

Click HERE to read more about my Macaroni Salad cooking techniques.

Serves 8 to 10

Make sure to drain the cooked and rinsed pasta thoroughly.

Ingredients:

  • Salt
  • 1 pound elbow macaroni
  • 1 celery rib, minced
  • 1/4 small red onion, minced (2 to 3 tablespoons)
  • 3 hard-boiled eggs, peeled and diced small
  • 1/4 cup minced sweet pickles
  • 1/4 cup minced fresh parsley leaves
  • 1/4 cup lemon from 1 or 2 large lemons
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • Ground black pepper

Directions:

Bring 4 quarts water to a boil in a large pot and add 1 tablespoon salt.  Stir in the macaroni and cook until thoroughly done, 10 to 12 minutes .  Drain the macaroni in a colander and rinse with cold water until cool.  Shake the macaroni dry in the colander and spread it in an even layer on a rimmed baking sheet lined with paper towels.  Let the macaroni dry for 3 minutes.

Roll the macaroni in paper towels to blot any remaining moisture and transfer the drained macaroni to a large bowl.  Toss with the remaining ingredients and season liberally with salt and pepper to taste.  Refrigerate the macaroni salad for at least 1 hour or up to 1 day.

VARIATIONS

Macaroni Salad with Curried Apples

Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with 1 medium Granny Smith apple, cored and cut into 1/4-inch dice (about 1-1/2 cups), and 1/4 cup minced fresh basil leaves.  Mix 1 tablespoon curry powder into the mayonnaise.  Proceed with the recipe as directed.

Macaroni Salad with Chipotles and Cilantro

Toast 1-1/2 cups frozen corn kernels and 2 medium garlic cloves, unpeeled, in a non-stick skillet set over high heat until the corn turns spotty brown, about 5 minutes; peel and mince the garlic.  Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with the corn, minced garlic, 3 scallions, minced (about 1/4 cup), 1 cup cherry tomatoes, quartered, and 1/4 cup minced fresh cilantro leaves.  Mix 1 tablespoon minced chipotle chiles in adobo sauce into the mayonnaise.  Proceed with the recipe as directed.

Leave a Reply

  • (will not be published)