Macaroni Salad

In my opinion, when it comes to summer side dishes, any kind of pasta salad is a good choice and we frequently make one to go with whatever my dad has cooking on the grill. Pasta salads are also good when you need to feed a crowd as it is fairly inexpensive and easy to put together. I have made them many different ways before one that seems to go over well with guests has been this macaroni salad. I actually happen to prefer an Italian style vinaigrette dressed pasta salad. Although, I don't have much of a choice since mayonnaise and I do not mix well (egg yolks). Others have made it clear, however, that macaroni salad is a favorite when it comes to cool summer side dishes. Just keep in mind that since this does have mayonnaise, it is important to take the proper care of it if the meal is served on your patio; it spoils quicker than a vinaigrette dressed salad.

Due to its versatility, I very rarely make the same pasta salad (or in this case macaroni salad) twice in a row. Sometimes I will add tomatoes, other times I don't. This one features diced onion, green peppers, and sweet colored peppers with a creamy dressing. Depending on the recipe, I like to add herbs for flavor and eye appeal. One of the best things about pasta salads is how colorful they are!

So keep this recipe hand and make this the next time you need a summer side to finish off your menu. Add
or take away ingredients to suit your preferences, but as I said, this one always brings compliments.

Macaroni Salad

Serves 10-12

4 Cups elbow macaroni

1 Cup light mayonnaise (I use the kind with olive oil)

2 TBSP Red wine vinegar

2 tsp to 1 TBSP White sugar

1/4 tsp Garlic powder

3 TBSP Milk (more if needed to reach desired consistency) 

Salt and Pepper to taste

1/3 Cups minced celery

1/2 Cup minced onion

1/2 Cup finely chopped green bell pepper

1/2 Cup finely chopped red, yellow, or orange sweet bell pepper

2 TBSP fresh minced parsley OR 1 TBSP dried

Cook macaroni according to package directions. Drain, and immediately rinse under cold water until cool. Set aside in a colander to drain completely.

Meanwhile, combine the mayo, vinegar, garlic powder, milk, salt, and pepper. When the macaroni is cool, transfer to a large bowl. Mix in the vegetables and gradually fold in dressing, leaving about 1/4 cup for later. Refrigerate for at least 2 hours. Stir in the reserved dressing and sprinkle with parsley just before serving. 

Enjoy!