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!
1poundelbow macaroni(I used Barilla, I like the ridges on the macaroni)
1/2cupred onionfinely chopped
4ounce jarchopped pimientosdrained
2.25ounce canblack olivesdrained and finely chopped
1/2cupdill picklefinely chopped
1/4cupchivessnipped 1/4" pieces
1/4cupflat leaf parsleyfinely chopped
1 1/4cuplight mayonnaise(I used Hellmann's light)
2tablespoonsjuice from dill pickle jar
1/4teaspoonfreshly ground pepper(more to taste)
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.
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All-American Macaroni Salad https://www.epicuricloud.com/all-american-macaroni-salad/ July 12, 2014