Wednesday, September 10, 2014

Yummy Recipe Wednesday! (American Macaroni Salad)

Hello again everyone and welcome to another Yummy Recipe Wednesday. Today I bring you a recipe for a classic, delicious, macaroni salad courtesy of the Food Network Kitchens. This recipe is fairly simple and straight forward but there's lots of room for improvisation if you choose to do so. One of my personal favorites for this recipe is to add a can or two of tuna and some shredded cheese to make a cheesy tuna macaroni salad. You could also add shredded chicken if you wanted or you can just leave it meatless. For a Mexican twist, try adding a package of taco seasoning, some diced jalapeno, and some black olives. Give this a try and let me know what variations you went with in the comments below. As always, be sure to follow @RecipeBlogger on Twitter so you do miss any new recipe posts.

American Macaroni Salad

  • 2 cups Elbow Macaroni, cooked, rinsed, and drained
  • 1/3 cup Diced Celery
  • 1/4 cup Minced Red Onion, soaked in cold water for 5 minutes, drained
  • 1 Tbsp Minced Flat-Leaf Parsley
  • 1/2 cup Diced Tomato (optional)
  • 1/2 cup Mayonnaise
  • 3/4 tsp Dry Mustard
  • 1 1/2 tsp Sugar
  • 1 1/2 Tbsp Cider Vinegar
  • 3 Tbsp Sour Cream
  • 1/2 tsp Kosher Salt, plus more to taste
  • Freshly Ground Black Pepper

1. In a large bowl combine the macaroni, celery, onion, parsley and tomato (if using).
2. In a small bowl whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3. Pour the dressing over the salad and stir to combine.
4. Season with salt and pepper to taste and serve.
5. Store leftovers covered in the refrigerator, for up to 3 days.

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