Friday, May 2, 2014

Classic American Macaroni Salad

Tuna Fish Salad, Pasta Salad, Potato Salad, Egg Salad, Mixed Greens--you name it and our son probably loves it. All of these recipes are essential to learn if you love food, hate the sickening sweet versions in the grocery stores, and are living on a college student budget.


Cheaper to make yourself. Idiot-proof (not that you are an idiot). Way more delicious having prepared them yourselves.  Oh, and one more thing...soooo satisfying! Comfort food at it's best.  Why have a sub-par side in a deli-labeled plastic container when you can have this!

Tip:
Choose whatever you like to add to this salad or omit the ones you don't.

(Adapted from Food Network 'Classic American Macaroni Salad)

Equipment:
Large 5 qt-sauce pan
Mixing Bowl

Ingredients:
2 cups dry elbow macaroni (I used a slightly larger spiral pasta because that is what I had at home.)


1/3 cup celery, diced
1/3 cup red pepper, diced
1/3 cup yellow pepper, diced
1/4 cup red onion, thinly sliced or diced
1/3 cup radishes, sliced
Handful cherry tomatoes, halved
1/2 cup sharp cheddar cheese, cubed 1/4"
2 Tbls of parsley, chopped


1/2 cup mayonnaise
1/3 cup sour cream
1 1/2 Tbls apple cider vinegar
1 tsp dijon or yellow mustard
1 1/2 tsp of sugar
1/2 to 1 tsp of kosher salt
Black pepper


Instructions:
1. Wash your hands.
2. Boil your pasta according to packaging.


3. While the pasta is boiling, prep all of your vegetables.


4. Drain the pasta, rinse briefly with cold water, and set aside.
5. Combine your mayo, sour-cream, mustard, and sugar in a large bowl with a whisk, fork or other stirring device.



7. Season your sauce to taste with salt and pepper.
8. Add pasta first to allow the sauce to saturate every hollow of the noodle.


9. Add the veggies and parsley.


10. Add cheese (optional)


11. Season to taste one last time.


Are you ready for a picnic or potluck...or what?