Macaroni Salad | Imamother

Amarante

Tue, Jun 22 2021, 12:31 pm

There was a request for macaroni salad to go with the grilled chicken and I used this version. It had a nice taste to it and was fairly simple to make. It could be made with a healthier pasta than standard white pasta - whole wheat or even some of the other grain versions if you wanted.

Needs to be made ahead for flavors to marry so it is a good dish especially in the summer for a cookout.

Macaroni Salad

Source: Molly Yeh - Girl Meets Farm

Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to the package directions, adding 2 minutes. Drain and place into a large mixing bowl. Stir in the apple cider vinegar and allow to cool for 15 minutes.

Meanwhile, mix the mayonnaise, milk and granulated sugar in a medium bowl. Fold into the macaroni along with the carrots, scallion whites and light green parts, celery, onion, 1 teaspoon salt and a few grinds of pepper. Refrigerate until chilled, about 2 hours and up to overnight.

Before transferring to a serving bowl, give it a good stir and add more milk, 1 tablespoon at a time, if needed. Taste and adjust the seasoning as needed. Garnish with the scallion greens.

Ingredients

Kosher salt
1 pound elbow macaroni
3 tablespoons apple cider vinegar
2 1/4 cups mayonnaise
1/4 cup whole milk, plus more if needed
2 tablespoons granulated sugar
2 cups shredded peeled carrots - could sub or do a mixture of diced red pepper
3 scallions, thinly sliced, white and dark green parts separated
2 celery stalks, finely chopped
1/2 small yellow onion, grated
Freshly ground black pepper

Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to the package directions, adding 2 minutes. Drain and place into a large mixing bowl. Stir in the apple cider vinegar and allow to cool for 15 minutes.

Meanwhile, mix the mayonnaise, milk and granulated sugar in a medium bowl. Fold into the macaroni along with the carrots, scallion whites and light green parts, celery, onion, 1 teaspoon salt and a few grinds of pepper. Refrigerate until chilled, about 2 hours and up to overnight.

Before transferring to a serving bowl, give it a good stir and add more milk, 1 tablespoon at a time, if needed. Taste and adjust the seasoning as needed. Garnish with the scallion greens.