mariadnoca
Moderator
Hi all...I was looking for a good basic pasta salad that wouldn't overwhelm/pair well with the teriyaki tri-tip we are grilling today and this turned out great. I made it last night so it would give time for the flavors the meld and it's a nice quick n easy salad I wasn't too tired to make after 10pm, lol. I spaced out and accidently put in too much red onion (did I mention it was after 10pm?) but then again I love onion so it's still all good. I likely will throw in some cheese chunks and crumbled bacon before I serve but what's nice about this is it will lend itself to anything you might want to toss in. I'll make it again. So if you are looking for something quick n easy for today give it a try.
smileys/smile.gif
American Macaroni Salad
From Food Network Kitchens
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 servings
2 cups dry elbow macaroni (I used Fusilli), cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional, but I used)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
smileys/smile.gif
American Macaroni Salad
From Food Network Kitchens
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 servings
2 cups dry elbow macaroni (I used Fusilli), cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional, but I used)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.