Pour mayo into the bowl or cup and mix or whisk until creamy.Pour cooked pasta in a large mixing bowl, break up any clumps if needed. When cooked, drain and pour cold water over pasta for a few seconds. 1/2 cup frozen green peas, thawed slightly.1 to 2 tablespoons cold water or milk if needed to mix up dressing.1 cup mayo, reduced fat works but fat free is a no no for this recipe, we like our macaroni salad very creamy, you can start with 3/4 cup then go from there.2 teaspoons granulated sugar, you can use no calorie sweetener but, I have not tried that as of yet.2 teaspoons white vinegar or, apple cider works too.1 to 2 scallions/green onions thinly sliced, use less or more to taste.2 cups elbow macaroni, about 1 cup cooked.What you’ll need to make a classic macaroni salad… Ingredients: One I used more mayo than the other.Ĭlassic Macaroni Salad Yields: 4 side dish servings – recipe can easily be doubled and tripled The photos are from two different times the macaroni salad was made. It’s also a great vegetarian option, toss in some chickpeas or diced tofu. This is the size I make for a weeknight meal with my family.įor a main meal, add some diced chicken or tuna. You can easily double or triple the recipe for a larger crowd. This recipe is a smaller one, makes about 4 side dish servings. Great for a side dish for a barbeque or a potluck dinner party. Simple ingredients make up this classic dish. When putting together this recipe, I wanted to add a bright color into the macaroni salad that also had a mild flavor.Įveryone I have served this salad to really enjoyed it and someone at one point or another has asked for the recipe. ![]() Everyone loves a classic and this recipe sure is a winner of a classic. This tasty classic macaroni salad has great textures and tastes fabulous.
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