Macaroni Salad II
Macaroni Salad II
This is an excellent macaroni salad, I made this on 11 Jan 2018. This is a very versatile recipe that you can make different each time.
Ingredients
- 1 1/2 cups dry macaroni, or any small bite size pasta
- 1 cup mayo
- 2 tablespoons white vinegar
- 1 tablespoon prepared yellow mustard
- 2 cloves garlic, smashed and minced
- 1 onion, diced
- 2 cups import celery, diced
- 1 red bell pepper, diced
- 3 hard boiled eggs, chopped, chicken or duck
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a pot of salted water to boiling, add and cook the macaroni until tender, drain and rinse under cold water, set aside to cool.
- While you are cooking the eggs and pasta, prep the vegetables.
- In a large mixing bowl, whisk together the mayo, vinegar, and mustard until smooth.
- Add the garlic, onion, celery, bell pepper, eggs, and parsley. Mix to coat then add the pasta and mix to coat.
- Refrigerate for several hours before serving as a side dish.
Notes
Low cost.
Variants: 1. Add 100 grams or so of shredded or cubed Cheddar or Swiss cheese. 2. Use any color bell you like.
Adapted from an internet recipe.
The Real Person!
The Real Person!
I made this on 11 Jan 2018, excellent flavor and is easily change to suit your taste or what you have on hand. I used a yellow bell pepper, no celery so I had some green onions and chopped and add those, and added a 100 grams or so of shredded Cheddar. Perfect.