Sweet N Tangy Macaroni Salad

Cassie *

By
@1lovetocook1x

My Mom & Dad are coming for dinner tonight and my Mom wanted me to make some sort of Macaroni salad...she likes a little tartness along with sweet to the dressing...so, I started mixing one up, and I must say it's delicious! Many times I would just whip dressings together, then when I went to make it again, forgot how much of this and that I used..lol! So, I made sure I measured this time...here's to you Mom! She's gonna love it...

Enjoy!


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Comments:

Serves:

8 - 10

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 1/2 c
macaroni or favorite pasta - i mixed a couple together- cook as directed, drain and rinse
1/4 c
red or green bell pepper, diced small
1 medium
red onion, diced small - or sweet onion
2 small
stalks celery, diced
6
boiled, shelled and diced eggs - save one for garnish - mom likes lots of eggs in hers, use what you like
3
baby carrots, diced or shredded

DRESSING

1 1/2 c
mayonnaise
1 1/2 Tbsp
dijon mustard
1/4 c
plus 2 tablespoons rice vinegar or could use cider vinegar
3/4 tsp
kosher salt
1/2 tsp
black pepper
about 1 c
sugar
1/4 tsp
tumeric - optional
1/4 tsp
dry mustard
paprika
for garnish

Directions Step-By-Step

1
Cook pasta in salted water for required time on package directions. Drain and rinse well.

Place all salad ingredients in a large serving bow and toss well.
2
Place all dressing ingredients in a medium bowl and whisk well, until well blended. I now, taste dressing to see if it needs any additional seasonings.
3
Pour dressing over pasta and toss, making sure all is coated well. I save an eggs and slice to place on top of salad for garnish. Sprinkle with paprika for color.

Refrigerate to chill for a good 2 hours or until ready to serve. As with any salad, they get better the longer the ingredients have time to mingle.

Enjoy!

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American