American Macaroni Salad Recipe 445 Food

AMERICAN MACARONI SALAD

Steps:

• In a large bowl combine the macaroni, celery, onion, and tomato.
• In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
• Pour the dressing over the salad and stir to combine.
• Season with salt and pepper to taste. Serve.
• Store covered in the refrigerator, for up to 3 days.

AMERICAN MACARONI SALAD

Steps:

• In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

CLASSIC MACARONI SALAD

Steps:

• Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
• Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
• While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.

AMERICAN MACARONI SALAD

Steps:

• In a large bowl combine the macaroni, celery, onion, parsley, and tomato, if using. In a small bowl, whisk together the Mayonaise, mustard, sugar, vinegar, sour cream, and salt. Pour the dressing ove the salad and stir to combine. Season with Salt and Pepper to taste. Serve.
• Store covered, in the refrigerator for up to 3 days.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.