Macaroni Salad makes me think of parties and BBQ’s and warm weather…
It hasn’t quite warmed up here in the Northeast, but our daughter Marin has been asking for her favorite Macaroni Salad for the past few weeks, so here it is!
Start with a pound of your favorite elbow macaroni cooked according to package instructions. Drain and set aside
While the macaroni cools, let’s get the dressing together
To a mixing bowl, add one cup of mayonnaise, 1/2 cup of sour cream, 2 tablespoons of ketchup and 2 tablespoons of red wine vinegar and stir well
For spices, I use one teaspoon each of kosher salt, black pepper, garlic powder, onion powder and white sugar
Stir well to combine and pour over your cooled macaroni
Set aside to let the flavors start to meld while you cut some veggies
So let’s chop!
Dice 2 cups of carrots & red peppers, one cup of celery and one large shallot (or red onion) into small, uniform pieces
Yes, I know… the celery wasn’t there and now it is. Creative license
Put everybody in the bowl, stir well to combine and let the melding begin
This salad needs at least an hour in the fridge to chill and for the flavors to blend together
When it’s serving time, you’ll need to add in another dollop of mayo because the macaroni sucks it up (technical cooking term). Re-season with kosher salt and black pepper if necessary
Yum!
Enjoy!
Simply Sundays! ~ Macaroni Salad
Ingredients
1 pound elbow macaroni
1 cup of mayonnaise
1/2 cup of sour cream
2 tablespoons of ketchup
2 tablespoons of red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white sugar
2 cups carrots
2 cups red peppers
1 cup of celery
1 large shallot (or red onion)
Directions
Cook 1 pound of your favorite elbow macaroni according to package instructions. Drain and set aside to cool
To a mixing bowl, add one cup of mayonnaise, 1/2 cup of sour cream, 2 tablespoons of ketchup and 2 tablespoons of red wine vinegar; stir well and pour over your cooled macaroni
Dice 2 cups of carrots & red peppers, one cup of celery and one large shallot (or red onion) into small, uniform pieces
Put vegetables in the bowl, stir well to combine and let meld
This salad needs at least an hour in the fridge to chill and for the flavors to blend together
Add in an additional tablespoon or two of mayonnaise if necessary and kosher salt and black pepper to taste
Tools used to make this recipe
Anchor Hocking 8 Cup Glass Measuring Cup
Get It Right Premium Silicone Spatula
Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
Simply BambooValencia Bamboo Cutting Board
© Simply Sundays 2016
All rights reserved
A friend recommended this recipe and I was skeptical. KETCHUP and CARROTS in macaroni salad??? But…. I tried it and I liked it! I still like mine better, BUT (another but) this recipe was better the second day than my recipe. Mine dries up and is not as flavorful. This one still had a good texture. I will make this again!
Oh I love maccaroni salad!! 😉 This one looks so amazing good and so inviting!! I just thought, that it is quite a long time, that I didn’ t make maccaroni salad! 😉 Thank you so much for this inspiration!