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Carol's Cookbook · Carol's Cookbook (II) · Carol's Cookbook (III) |
DELI MACARONI SALAD | |
There's something extra-special about a deli macaroni salad, and I believe the trick here is in marinating the macaroni before adding the other ingredients. Although it sounds quite basic, oftentimes simplicity produces marvelous results, and this recipe is no exception. With the warmer months upon us and barbecues and gatherings sure to be plentiful, this mac salad will be a wonderful addition. (Though I love having it all year round.) Feel free to add diced celery or onion, or any other goodies you enjoy in your macaroni salad -- it's yours for the making! 1 lb. cooked elbow macaroni (al denté) 1 cup white vinegar 1 cup white sugar 1 cup finely-chopped green bell pepper (*see note) 1 tbsp. celery seed 1 cup mayonnaise (or more to taste) Paprika (optional) Heat vinegar and sugar on the stove until sugar is dissolved. Cool. Toss vinegar/sugar mixture with macaroni in a gallon resealable plastic bag. Refrigerate for several hours to allow it to set. After soaking, there may be some excess sugar/vinegar mixture. If you find it to be very soupy, toss it into a colander for a minute to drain some off. After chilling, empty the macaroni into a mixing bowl. Toss with bell peppers and celery seed. Add mayo to taste. Sprinkle with paprika before serving. Serves 12. Note: Use whatever color of bell pepper that you prefer, or 1/2 green and 1/2 red if desired. Submitted by: Carol |
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Can hardly wait to prepare this. Will begin today - for full flavor by tomorrow. Do not know if marinating the pasta is your original idea or not - but sounds perfect - and makes total sense.
Keep sending your great recipes in. Love them.