Aunt Martha's Macaroni Salad

Linda Kauppinen

By
@cyrene

My great Aunt Martha Benner used to make this all the time during the summers at the Jersey Shore where we had all the families and kids together under one roof! Even though she has passed on, us ladies still make this same recipe today. She loved to make this with shrimp mostly, but the shrimp can be substituted with Tuna or even chicken. No matter how you make it, with shrimp, tuna, chicken or just plain, its always a hit!


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Comments:

Serves:

10+

Prep:

30 Min

Cook:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1 lb
elbow macaroni, cooked and drained
3 stalk(s)
celery, finely chopped
1/4 large
onion, finely chopped
1/2
green, yellow, orange or red bell pepper (i prefer the orange or yellow)
1 lb
large shrimp, cooked, drained and chopped
if substituting tuna use 2 cans of solid white tuna, chicken, 2 large cans of chicken breast meat
1
bottle cap full of cider vinegar (if you like a more robust taste, try adding malt vinegar)
2 sprig(s)
fresh curly parsley, minced
hellmans mayonnaise
salt and pepper to taste

Directions Step-By-Step

1
Mix the cooled elbow macaroni, shrimp, onion, bell pepper and parsley together.
Add several large spoonfuls of mayonnaise, vinegar, salt and pepper. Mix well.
You may have to add more mayonnaise as it will be absorbed by the macaroni. Make sure that you add enough as the salad should be moist, but not too creamy.
Re-season to taste as needed. Chill until served.
2
Note: You will need to add mayonnaise after this sits in the fridge for a length of time as the mayonnaise gets absorbed by the macaroni. You can also add a little more vinegar if needed.

About this Recipe

Main Ingredient: Pasta
Regional Style: German
Other Tags: For Kids, Heirloom