Macaroni salad, this is a must have dish every summer. I can’t imagine summer without it!
This is a tried and true version, I always hope for leftovers the next day. You should consider making a double batch.
Macaroni salad is a great dish to out ahead of time. To keep the macaroni from absorbing all of the dressing, don’t toss everything together until about an hour or so before. The drier your pasta is, the less it will absorb so make sure your macaroni is drained well first.
If you want to cook the macaroni more than an hour serving, toss with a little olive oil after draining. If it starts sticking together, run it under warm water to break it up.
Any type of short pasta works great macaroni salad. Penne and fusilli are among the favorites, I just use up the type of pasta I have on hand to keep it simple.
Macaroni salad works well with most any vegetable you want to add. Try adding broccoli, pimento peppers, tuna, hard boiled eggs, and bacon.
Macaroni salad goes great with any grilled food. Try serving it along a burger or grilled pork chops.
For the pasta salad
3/4 pound elbow pasta, cooked
2 stalks celery, chopped thinly
1 red bell pepper, diced
1/2 cup black olives, sliced
1 medium carrot, shredded
Fresh chopped parsley, for garnish
For the dressing
1 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
Fresh ground black pepper
In a large bowl, combine elbows, celery, bell pepper, olives, and carrots.
Dressing: In a medium bowl, combine mayonnaise, vinegar, and sugar. Season with salt and pepper and stir until combined.
Pour dressing over pasta mixture and toss. Garnish with parsley before serving.