This summer I have been craving all the classics…
baked beans, cole slaw, corn-on-the-cob and of course macaroni salad! No summer is really complete without a taste of this cool, creamy, crunchy, tangy, touch-of-sweet pasta salad. Mine is filled with lots of finely chopped veggies and dressed with a light creamy dressing. I like to make this ahead, so it's nice and chilled and the flavors have had a chance to get to know each other really well. While it's chilling it tends to absorb the dressing which makes it very flavorful, but can leave it a little drier than I'd like, so I reserve some dressing to stir in right before serving - mmm perfect summer yumminess!
All-American Macaroni Salad:
All-American Macaroni Salad Recipe:
Christina Verrelli - epicuricloud
1-pound elbow macaroni (I used Barilla, I like the ridges on the macaroni )
1/2 cup red onion, finely chopped
4-ounce jar chopped pimientos, drained
2.25-ounce can black olives, drained & finely chopped
1/2 cup dill pickle, finely chopped
3/4 cup celery, finely chopped
1/4 cup chives, snipped 1/4" pieces
1/4 cup flat-leaf parsley, finely chopped
1 1/4 cup light mayonnaise (I used Hellmann's Light)
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons juice from dill pickle jar
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper (more to taste)
1/2 cup milk
Cook macaroni in salted water (I use about 3 tablespoons kosher salt in a large pot of water). Cook a minute less than the package says, drain and rinse to cool.
In a large bowl, stir together the veggies and macaroni.
In a medium bowl, whisk together the dressing, reserve 3/4 cup, refrigerate until ready to serve. Stir the remaining dressing into the macaroni. Cover and chill macaroni salad 2 hours or overnight. Stir in reserved dressing when ready to serve.