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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember one Fourth of July, my family decided to have a potluck, and I was in charge of bringing a side dish. Panic set in because, honestly, I'm not the most confident cook. I decided to give macaroni salad a try. After some searching and tweaking, I came up with this recipe, and it was a total hit! Seriously, my cousins were raving about it all day long! Now, it's a staple at every family gathering, and I'm kinda known as the 'Macaroni Salad Queen'. Okay, maybe just by my mom, but still! Even my friend John, who normally hates mayo-based salads (ikr, who DOES that?), couldn't get enough. He ended up eating like three platefuls! If that's not a testament to how good this salad is, I don't know what is! The great thing about this recipe is that it's like a blank canvas. You can toss in whatever veggies you've got lying around in the fridge. Wanna add some grilled chicken or shrimp for extra protein? Go for it! Feel free to get creative and make it your own!
When you make this, don't be afraid to experiment with different veggies. I've tried adding bell peppers, cucumbers, cherry tomatoes, and even some shredded carrots. And let me tell you, it all works! Just make sure you chop everything up into small, bite-sized pieces so it mixes well with the macaroni. Also, the dressing is where the magic happens. I like to use a combination of mayo, Dijon mustard, apple cider vinegar, and a touch of sugar to give it that perfect balance of creamy, tangy, and sweet. If you're not a fan of mayo, you can always substitute it with Greek yogurt for a lighter option. One time, I accidentally added too much vinegar, and the salad turned out way too sour. Lesson learned: measure your ingredients carefully! I thought it was a disaster, but my friend Jane suggested adding a little bit of honey to balance out the acidity. It worked like a charm! Now, I always have a jar of honey on hand just in case.
Required Equipments
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
Summer Macaroni Pasta Salad: Frequently Asked Questions
Summer Macaroni Pasta Salad
This Summer Macaroni Pasta Salad is a vibrant, flavorful dish perfect for picnics, potlucks, and BBQs. It combines tender macaroni with crisp vegetables and a creamy, tangy dressing for a refreshing summer treat. This recipes is super easy to customize!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. This usually takes about 8-10 minutes. Don't overcook it, or it'll get mushy. I hate mushy pasta!
- Drain and rinse: Once the macaroni is cooked, drain it in a colander. Rinse it with cold water to stop the cooking process and cool it down quickly. Nobody likes a warm salad (unless it's potato salad, that's a whole different story).
- Chop the veggies: While the macaroni is cooking, chop the celery, red onion, and any other veggies you're using into small, bite-sized pieces. The smaller, the better, in my opinion.
- Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Taste and adjust the seasonings as needed. If you like it tangier, add more vinegar. If you like it sweeter, add more sugar.
- Combine everything: Add the cooked macaroni and chopped veggies to the bowl with the dressing. Mix well to make sure everything is evenly coated. If it looks a little dry, add a bit more mayo or vinegar.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the salad to cool down completely. Trust me, it's worth the wait.
- Serve: Before serving, give the salad another toss and add any extra toppings you like, such as chopped fresh parsley or a sprinkle of paprika. And that is it! Dig in!
📝 Notes
- Add chopped bell peppers, cucumbers, or cherry tomatoes for extra veggies.
- Substitute Greek yogurt for mayonnaise for a lighter option.
- Add shredded cheddar cheese for extra flavor.
🍎 Nutrition
Calories: 350 kcal
Protein: 6 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 50 mg
