Classic Macaroni Salad
Superb recipe, not at all like the purchased salads. Always a hit at gatherings. Have made this several times, experimenting here and there. My only final changes are to use fresh red pepper for color, and to omit the salt the recipe specifies, as I salt (1.5T) the water I cook the pasta in. Then, if needed, I salt to taste as a final step!
Now, the only refinements are: (1) use 1/2 green pepper and 1/2 red pepper for color; (2) no pimento; (3) chop onion very very finely, almost like minced, to retain flavor while hiding onion bite from anti-onion-chunks folk; (4) celery and pepper are sliced and chopped into chunks no larger than frozen peas.
Using eggs makes so little difference I have dispensed with that variation, unless I feel there's a need for protein. The excessive sweetness that some reviewers comment on pretty much disappears if the pasta is refrigerated for several hours or overnight. Try the recipe first before you cut the sugar! As an added tip, I have found apple cider vinegar to be helpful in this recipe if I have it available.
I use weight instead of volume where possible. Four cups elbows weigh 22 oz, so, using the convenient one pound box gives you a surplus of sauce. Four cups of rings weigh slightly under 16 oz. Four of ditallini weigh 19.6 oz. My point? Depending on the pasta used (and its surface area), the "creaminess" of the sauce will vary. Nonetheless, you'll be happy regardless of what one-pound pasta box you use, or if you use volume.
2 users found this review helpful
Oct. 15, 2012