May 7, 2016

{Deli-style} Macaroni Salad

On the Menu Today~
{Deli-Style} Macaroni Salad

With summer fast approaching,
it's time to once again dig out those pasta recipes.
Barbecues and pasta salads are meant for each other.

I know for some people it's easier to stop at the local deli and
pick up a pound or two of pasta salad but 
let's face it....that can get expensive.....

{Deli-style} Macaroni Salad is made with ingredients
you probably have in your refrigerator and pantry right now...
Which means making pasta salad(s) at home is less-expensive and
more economical than buying it at the grocery store deli...
with a well stocked pantry, you can make any number of pasta salads.
Another bonus, making pasta salad(s) at home yields more salad.

Next time your at the grocery store,
stock up on pasta salad ingredients such as;
different pasta 'shapes', black olives, pimentos,
canned beans, tuna, shrimp, artichoke hearts,
sun-dried tomatoes, capers, canned fruit(s), 
mini marshmallows and so on.

Also keep in your pantry: miracle whip, mayonnaise,
vinegar(s), mustard(s), marshmallow fluff, 
pudding mix, jello mix and so on.
You'll be able to whip up a pasta salad(s) anytime~ 

Macaroni Salad

{Deli-Style} Macaroni Salad

  • 1 cup mayonnaise or miracle whip
  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 1 tablespoon sugar
  • 2 to 4 stalks celery, diced
  • 2 carrots, peeled and grated
  • 1/4 cup red onion, diced
  • 2 tablespoons diced pimentos, drained
  • 1 (16 oz) package elbow macaroni
Cooking Directions
  1. Cook macaroni according to package directions. Drain and rinse under cold water, drain again.
  2. In a large bowl, whisk together mayonnaise or miracle whip, white wine vinegar, Dijon mustard, salt, pepper and sugar. Add celery, carrots, onion, pimentos and cooked elbow macaroni. Toss lightly to combine. Chill at least one hour before serving.

Pasta, Salad, Macaroni
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