What's on the Menu? Macaroni Salad
Macaroni salad is a summertime favorite, so it is with delight that after many years, I have finally been able to master the art of its preparation. The recipe below is a combination of many cooks’ favorites to what I believe to be a standout at any picnic table. I can tell you for sure it is all in the sauce! I love using apple vinegar because I think it gives it a certain bite, but you can play with the ingredients to make it your own. Enjoy!
Ingredients
4 C uncooked small shell or elbow macaroni
1 C mayonnaise
¼ C apple cider vinegar or distilled white
Vinegar
2/3 C white sugar*
2 ½ T prepared yellow mustard
1 ½ t salt
½ t ground black pepper
1 medium to large onion
2 stalks celery finely chopped
1 green pepper, seeded and chopped
2 carrots grated
2 T pimento pepper (optional)
In large bowl, mix together top 7 ingredients.
Stir in onion, celery, green pepper, carrot and pimento. Let sit until macaroni is done.
In large pot bring salted water to a boil and cook macaroni in boiling water stirring occasionally until cooked through about 8 minutes and drain for about 3 minutes. Do Not rinse. Mix into sauce and refrigerate for
4 hours minimum, but best overnight.
Hints: easily grate carrots in blender under grate setting. Do Not overcook pasta
It’s all in the sauce!
You can halve the recipe if you do not have neighbors with whom to share.
*You may want to adjust the amount of sugar depending on the desired level of sweetness.
