Macaroni Salad Recipe Pinoy Food

FILIPINO MACARONI SALAD

Steps:

• In a large stockpot, cook the elbow macaroni according to package instructions.
• If you haven't hard-boiled the eggs yet, do so now. I pressure cook them in Ninja Foodi or Instant Pot, but if you don't have a pressure cooker, use this method: In a separate pot, place the eggs and cover with water. The water should be about an inch above the top of the eggs. Bring to a full boil, then turn off the heat, cover, and let the eggs sit in the hot water, covered, still on the same (now off) burner, for 10 - 12 minutes. Drain and peel.
• Meanwhile, prep the ingredients: shred the rotisserie chicken meat, shred the carrots, slice the celery, dice the red onion, chop the pickles, and chop and slice the hard-boiled eggs.
• When the pasta is cooked, drain the water with a strainer and then allow cool water to pour over the cooked pasta for a minute, to cool it down a bit.
• In an extra large bowl, add the cooled pasta. Stir in the mayonnaise to coat the pasta evenly. Then stir in the chicken, pineapples, carrots, celery, red onion, dill pickles, and the chopped eggs.
• While you can eat the macaroni salad immediately, it's best to allow the salad to cool in the refrigerator for at least 30 minutes. This will help all of the flavors happily mingle together and create an even flavor throughout the pasta salad.
• Serve this macaroni salad cold, garnished with chopped parsley and slices of the remaining hard-boiled egg.

MACARONI SALAD

Steps:

• Combine dressing ingredients.
• Stir into remaining ingredients.
• Cover and chill.