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  • Memorial Day Sides – Macaroni Salad

    Posted on May 25th, 2013 admin 1 comment

    One of the classic pasta salads, macaroni in mayonnaise dressing, with stop light peppers, celery, onion and seasonings. This is a southern dish that has global acceptance. A perfect companion for a Barbecue.

    Macaroni salad is a salad, served cold made with cooked elbow macaroni pasta and usually prepared with mayonnaise. Much like potato salad in its use, it is often served as an accompaniment to barbecue or other picnic style entrees. Like any dish, national and regional variations abound but generally it is prepared with raw diced onions and celery and seasoned with salt and pepper. Canned tuna is also a very popular ingredient.

    In Australia it is commonly known as pasta salad and is usually made with cooked shell pasta pieces and brought from supermarket delis.

    In the U.S. state of Hawaii, macaroni salad is often served with plate lunches, a local form of dining. Locals in Hawaii often refer to macaroni salad as “mac sal” or “mac salad”. The salad itself is usually just elbow macaroni and a heaping portion of mayonnaise.

    Ingredients

    Quan Meas Ingredient Comment
    2 Lb Pasta Elbow Macaroni
    6 Oz Prosciutto Sliced Wafa Thin and Diced
    6 Oz Salami Sliced Wafa Thin and Diced
    4 Oz Mushrooms Marinated
    4 Oz Giardiniera Make your own
    2 Ea Red Bell Peppers Roasted, Peeled, Seeded, Chopped
    2 Ea Bell Peppers Washed, seeded Chopped, (1 yellow, 1 green)
    1/4 CUP Parmesan Fresh grated
    1/4 CUP Feta Fresh crumbled
    1/4 CUP Red Onion Minced Finely
    1/4 CUP Olives pitted, sliced
    1/4 CUP Olive Oil Good Stuff, EVOO
    1/4 CUP Pickles Minced Finely
    Salt / Pepper To Taste
    1/2 TSP Rosemary Leaves, Fresh Chopped fine
    2-3 TSP Vingear Red wine, to taste
    1/2 TSP Basil Leaves, Fresh Chopped fine
    1/2 TSP Cilantro Leaves, Fresh Chopped fine
    1/2 TSP Parsley Leaves, Fresh Chopped fine
    1/2 TSP Sugar To taste

    Preparation

    1. Bring a pasta pot of salted water to a boil.
    2. (2 gallons please)

    3. Add pasta and cook according to package directions.
    4. (~6 minutes at a boil)

    5. Drain well and add bell peppers.
    6. In large bowl, mix spices, olive oil
    7. Add any other additions, meat, cheese, olives (diced to 1/2″) at this time

    8. Mix to blend.
    9. Add pasta mixture and stir gently to coat.
    10. Cover and refrigerate for at least 2 hours.