Patti's New Macaronie Salad
By
Patti Smith
@webdolly
1
Recipe can easily be doubled or more for larger crowds.
Ingredients
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1/2 lbsmall macaronie shells
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1 tspsalt
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2hard boiled eggs, diced
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1/2 cdiced tomatoes, fresh (i used some of each) save juice for dressing.
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1/2 ccanned diced tomatoes (reserve juice)
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1/2 ccarrot, julienne, grated, or diced
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1/2 smallgreen bell pepper, diced
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1/2 smallred bell pepper, diced
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1/4 cblack olives, sliced
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2 Tbspfresh chives, finely chopped
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DRESSING INGREDIENTS:
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1/2 to 1 cgood mayonnaise
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1/4 cjuice from canned tomatoes, or v8 juice would work.
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1 to 2 Tbsphoney mustard
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2 Tbspbalsamic vinegar (to taste)
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1 Tbspfresh or dried parsley
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1 tspsweet imported paprika
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1/2 tsplemon pepper
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1/2 tsponion powder (not onion salt)
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1/4 tspcelery seed
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1/4 Tbspdried, granulated orange peel or use 1/2 tsp fresh peel, no pith (white part)
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pinchgranulated sugar or honey to taste, if necessary
How to Make Patti's New Macaronie Salad
- Add macaronie to salted, boiling water in large pot. Use at least 1/2 gallon on water. Boil according to directions on box, about 6 minutes until tender but not mushy. Strain and run cold water through until cool. Strain again.
- In a small mixing bowl, add mayo, juice from can of diced tomatoes, honey mustard, and balsamic vinegar, stirring contstantly. Taste a little and see if it needs honey and/or sugar, and adjust. Continue adding the remaining dressing ingredients and tasting to your preference.
- Put well drained macaronie into a large bowl. Add diced eggs, tomatoes and remaining vegetables, gently stirring in after each item until thoroughly mixed.
- Gradually add dressing and stir gently to coat everything. If salad appears too dry, add some V-8 or tomato juice, or extra mayo as you see fit. Chill for at least 2 hours and serve. Next day is even better.