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All-American Macaroni Salad

July 12, 2014 by Tina Verrelli 2 Comments
Modified August 16, 2020 at 9:30 pm

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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:

Chop all the veggies and herbs

Whisk together your dressing

Cook your macaroni

Mix together

Reserve some dressing to add right before serving

 

Add some dressing – this will partially be absorbed adding lots of flavor

Add the reserved dressing right before serving

THANKS FOR SPENDING SOME TIME IN THE CLOUD WITH ME.  I HOPE YOU ENJOY THE RECIPE!

TINA ( :

All-American Macaroni Salad

This summer classic 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!
Tina Verrelli - epicuricloud.com
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Servings: 12

Ingredients

  • 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 and 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

Dressing

  • 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

Instructions 

  • 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 dressing and refrigerate until ready to serve. Stir the dressing (not the 3/4 cup) into the macaroni mixture. Some of this will be absorbed.
  • Cover and chill macaroni salad 2 hours or overnight.
  • Stir in reserved 3/4 cup dressing when ready to serve.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: BBQ sides, Dinner / Lunch, Fourth of July, Holiday Recipes, Pasta, salad, Salads / Sides / Vegetables, Side Dish, summer foods, Vegetarian Tagged With: macaroni salad

Reader Interactions

Comments

  1. Lynne L

    July 12, 2014 at 6:07 pm

    I can’t wait to try this recipe! It looks very similar to mine with different veggies!!

    Reply
    • Christina Verrelli

      July 13, 2014 at 7:34 pm

      Thanks Lynne – Hope you like it!! ( :
      We just finished off the rest of ours for lunch today – need more!!

      Reply

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