Macaroni Salad is a classic, refreshing dish perfect for picnics, barbecues, and potlucks. It's a creamy and tangy salad with a delightful mix of textures and flavours.
Macaroni Salad is a colorful and delicious cold pasta salad. It starts with perfectly cooked elbow macaroni, then tossed in a creamy dressing made from a combination of mayonnaise and Greek yogurt for a smooth, tangy base. This dressing is sweetened slightly with white sugar and brightened with distilled white vinegar and apple cider vinegar or lemon juice. Dijon mustard adds a hint of sharpness, while salt and ground black pepper balance the flavours.
Thanks to an array of fresh vegetables, the salad is vibrant and crunchy. Chopped onion adds a bit of sharpness, while celery and green bell pepper contribute a satisfying crunch. Grated carrot brings a touch of sweetness and color, and diced cucumbers add a refreshing, cool bite. Drained pimento peppers (or red bell pepper) offer a mild sweetness and a beautiful red hue.
You can mix in chopped fresh herbs like parsley, dill, and chives for extra flavor and texture. These add a bright, herby note. Chopped hard-boiled eggs can provide richness and additional protein, while shredded cheddar cheese introduces a creamy, savory element. Cooked bacon bits are a popular addition, giving the salad a smoky, crispy texture that contrasts beautifully with the creaminess of the dressing and the crunch of the vegetables.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients
- 4 cups uncooked elbow macaroni
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/4 cup distilled white vinegar
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 cup white sugar
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 grated carrot
- 2 large cucumbers, small to medium diced
- 2 small jars or 1 large jar of pimento peppers, drained _ I used red bell pepper
- 2 tbsp chopped fresh parsley (optional)
- 2 tbsp chopped fresh dill (optional)
- 2 tbsp chopped fresh chives (optional)
- 2 hard-boiled eggs, chopped (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 cup cooked bacon bits (optional)
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