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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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An unusual approach to the traditional macaroni salad. Make it 2 or 3 days ahead to allow flavors to blend, but do taste before serving since it may need a little more salt or vinegar.Originally from a January 1979 issue of Bon Apetit. Ingredients:
1 lb small macaroni noodles, such as shell cooked al dente and thoroughly drained or 1 lb ditalini, cooked al dente and thoroughly drained |
2/3 cup cider vinegar |
1/4 cup vegetable oil |
1 cup celery, minced |
1/2 cup green pepper, diced |
6 green onions, minced |
1 (2 ounce) jar chopped pimiento, drained |
3 dashes worcestershire sauce (generous dashes) |
3 dashes hot pepper sauce |
1 tablespoon roasted green chili pepper, minced |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 (15 ounce) can black-eyed peas, drained |
1 (12 ounce) can corn, drained |
1/2 cup pitted black olives, chopped |
1 (2 ounce) jar pimento-stuffed green olives, drained and chopped |
1/3 cup mayonnaise (about) |
Directions:
1. Place macaroni in large bowl; pour vinegar over and let stand while preparing other ingredients.
2. Add all other ingredients to macaroni and mix well.
3. Cover and refrigerate 2 to 3 days.
4. Taste for seasonings before serving; there should be a suggestion of chili and a tart tang from the vinegar.
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