We love us some macaroni salad. Especially this time of year with grilled chicken, baked beans, potato chips, cold beer, we could go on and on...
But we don't love macaroni salad that comes from our grocery store deli case. It's like eating a bowl of mayonnaise with a few noodles tossed in. So, alas, we make it ourselves. We make it lighter and yummier and fresher. And we're going to share our recipe with you (adapted from Food Network). That's what we're here for, after all.
Basic macaroni salad doesn't require many ingredients. But, of course, you can gussy it up with ham and cubed cheese to make a full meal. Try adding veggies you have on hand. Or leave it as is in all its carby, zippy goodness. Just don't skip the dill. The dill makes it.
Rating: Truly 1/2 assed
Here's what you need and how you do it (double to feed a big crew)
2 cups elbow macaroni
1/4 cup red onion, chopped and soaked in water for five minutes
1-2 ribs celery, chopped
1 cup frozen peas, thawed
1/4 cup mayo (preferably light)
1/3 cup olive oil
1/3 cup sour cream
1 Tablespoon dijon mustard
1 teaspoon salt (or to taste)
Freshly ground black pepper
2 Tablespoons fresh dill, chopped (or 1 Tablespoon dried)
Other options: green onion, fresh parsley, broccoli, red bell pepper, ham, cheese, shredded chicken, tuna, hard boiled egg
Boil macaroni until al dente. Meanwhile, mix mayo, olive oil, sour cream, dijon mustard, salt, pepper and dill.
When macaroni has finished, drain it and rinse with cool water to stop cooking process. Mix with red onion, celery and peas. Pour dressing over the top (starting with half, increasing amount to taste). Mix well.
For a printable version of this recipe, click here.