Traditional Macaroni Salad is perfect for your next picnic, BBQ, or side dish.
TRADITIONAL MACARONI SALAD
I’ve made this pasta salad many times yet I’ve never actually used macaroni noodles. Maybe I shouldn’t call it macaroni salad.
This time was Shells Salad.
Last time was Mini Penne Salad.
My point is, it’s just as good regardless of noodle shape. Use what you like or whatever you have on hand.
Most recently, I made too many noodles so half went turned into this salad and the other half became Feta Artichoke Pasta Salad.
TWO pasta salads plus some baked beans? I was in barbecue heaven.
- 2 cups dry noodles cooked and drained. It's "macaroni" salad but I used shells. It's what I had.
- 1/4 cup minced red onion soaked in cold water for 5 minutes, drained
- 1 tablespoon dried parsley or fresh, minced
- 1/2 cup diced tomato I used a whole roma tomato
- 1/2 cup diced cucumber I used about 1/4 of an English cucumber
- 1/2 cup mayonnaise I like to use the olive oil blend
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons apple cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon salt plus more to taste
- Freshly ground black pepper
- Pour the cooked noodles into a large bowl. Add in the onion, parsley, tomato & cucumber.
- In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
- Pour the dressing over the noodles and diced veggies and stir to combine.
- Store covered in the refrigerator, for up to 3 days.
Adapted from Food Network
The Mr. and I decided to have a pre-Memorial Day BBQ today. Just us, which was a nice change from our normal full house of friends. My family did come over. My dad and brother rode their bikes. What’s 5 miles?
This was a really good side dish for our BBQ. Actually, it was my main dish because I’ve been cutting back on meat. It’s creamy but not at all heavy. I ate a lot of it.