MACARONI SALAD

 

 

 

 

 

  

Ingredients:

2 pounds dry shell or elbow macaroni
1 red onion, finely chopped
4 stocks celery, cleaned and slice
1 green pepper, chopped
1 red pepper, roasted
1 ear corn, roasted in husk
4 spring onions, sliced
1/2 pound sharp cheddar cheese (1/4 pound shredded, 1/4 pound cut into 1/2″ cubes)
1/4 pound Monterrey Jack cheese, shredded
1 can black olives, drained and sliced
25 sweet, bread & butter pickle chips, chopped finely (plus 1 tablespoon of the pickle juice)
1 cup mayonnaise
1/4 cup buttermilk
1 tablespoon rice vinegar
2 tablespoons prepared mustard
1-2 tablespoons pasta-boiling water

Preparation:

Preheat oven to 400ºF

Place red pepper and corn ear into hot oven and roast for 15 minutes or until the skin of red pepper blisters and begins to turn black. Remove the outside skin from the red pepper, remove the seeds, and chop. Remove the corn husk, and remove corn kernels from the ear with a sharp knife.

Meanwhile, prepare the salad dressing by fully combining the mayonnaise, buttermilk, pickle juice, rice vinegar, pasta water, and mustard. The consistency should be fluid but not water-like. If it’s too runny, add more mayonnaise. If the dressing is too thick, add more pasta water.

Boil the pasta according to packaging directions. Drain well. Place pasta in large serving bowl. Toss with 1/4 cup of the salad dressing. Set aside to cool.

Prepare the remaining ingredients. When the pasta has cooled to room temperature, add the remaining ingredients. Toss together. Coat with the remaining salad dressing. Toss well, cover, and refrigerate.

Recipe 2: Macaroni Egg Salad

Ingredients:

8 ounces elbow macaroni (could substitute other pasta)
1 1/2 cups salad dressing
1/4 cup milk
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon sugar
6 hard boiled eggs - cooled and peeled

Instructions:

Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
Mash the yolks and then add to the dressing mixture. Stir until well mixed.
Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
Add the macaroni and stir the entire mixture together until evenly mixed.
Refrigerate until ready to serve.

Note: This salad can be made a day ahead of time. If salad seems a little dry you can add a little more salad dressing to moisten.