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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love a good macaroni salad! Recipe courtesy Guy Fieri, 2007, changed around just a bit! Macaroni salad was first found in early 20th century cookbooks. Ingredients:
16 ounces macaroni noodles, 1/4-inch tube (or use small shell pasta-or try rainbow rotini pasta-whole wheat pasta is best) |
1 1/2-2 cups mayonnaise (the pasta absorbs the mayo, so use enough to make it wet . ) |
1/2-2 tablespoon minced garlic (2 tbls. is alot!) |
3 tablespoons yellow mustard |
1 tablespoon rice vinegar (or white vinegar) |
3/4 cup minced red onion (or green onions) |
3/4 cup minced peppadew pepper (may substitue cubanelle or anaheim peppers-you might just use roasted red bell peppers) |
1/2 cup carrot, diced (can chop in the food processor) |
3/4 cup celery, diced (can chop in the food processor) |
1/4 cup diced roasted red pepper |
1/4 cup minced pepperoncini pepper |
1 teaspoon sea salt |
1 1/2 teaspoons fresh ground black pepper, to taste |
Directions:
1. In a medium saucepot, boil water and add salt. Add pasta, cook until al dente,about 8-9 minutes, and place into an ice water bath.
2. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools. To cool quickly, spread pasta on a baking sheet and place in refrigerator for about 20 minutes, or till cool.
3. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. This is even better the next day!
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