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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 6 servings as a side

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.
  1. 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.

Leave a Reply

Recipe Rating




Name
Email
Website