Macaroni salad is one of my favorite side dishes. I make it a lot during spring and summer time. Why? It goes great with many things during that time. It’s good with BBQ, fried chicken, or pretty much any comfort food entrée you can think of. Macaroni salad is so versatile, you can do so many different things with it. This one is my classic Macaroni salad my family made growing up, I hope you enjoy it.
Macaroni Salad recipe:
1 lb Macaroni pasta 1/2 red onion finely chopped 1 red bell pepper finely chopped 3 celery stalks cut into quarters long wise then finely chopped 5 large pickle spears sweet or dill finely chopped 2 tbsp yellow mustard or spicy brown mustard 3 tbsp sugar 1 cup mayo 2 tbsp extra virgin olive oil
¼ cup apple cider vinegar
¼ cup fresh parsley chopped
Salt and pepper to taste
To start you will need to cook your pasta to the instructions on the package. I like to cook the pasta to the lowest time recommended and sometimes 30 seconds less. This will allow the macaroni to have a nice bite and absorb the dressing.
Once the pasta is done to the tenderness you want, strain and run cold water over to stop the cooking process.
In a large bowl, add in the mayo, extra virgin olive oil, mustard and sugar, mix well and make sure your dressing is nice and smooth.
In another bowl add in your pasta, all of the rest of the ingredients along with the dressing. Mix well and cover with plastic wrap.
Place in fridge and let sit for at least 2 hours. You want the pasta to absorb the flavor of the dressing and fresh ingredients.
Serve and Enjoy!
Macaroni salad goes great with fried chicken