Recipe
I know what you’re thinking, “everyone knows how to make macaroni salad.” I’ve been making it for years and would just “wing it” when it came to the dressing. Last week when I was making it to have with barbecued hamburgers, I decided to look up a recipe and see what kind of dressing recipe I could find. I found the following one and was impressed with it. It had great flavour and the salad stayed creamy while we enjoyed the leftovers all week. I didn’t add the hard-boiled eggs, I would say it’s optional. You can make this salad your own. I sometimes also add; radish, olives, chopped carrots, cheese cubes etc. This is the perfect summer side dish, it’s better the next day so it can be made a day ahead and is easy to transport to potlucks.
Classic Macaroni Salad
• 1-pound (3 cups) elbow pasta or ditalini (small tubes)
• 1 red bell pepper chopped
• 2 ribs celery finely chopped
• 1/2 cup finely chopped red onion, green onions or chives
• 1/2 cup chopped sweet pickles
• 3 hard boiled eggs chopped
Dressing
• 1 cup mayonnaise (Not Miracle Whip)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir the pasta occasionally to prevent it from sticking together. In a large bowl, combine the red bell pepper, celery, onion, pickles and hard boiled eggs. To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth. When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients. Pour on the dressing and stir until everything is well combined. Cover and chill macaroni salad in the refrigerator
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