Patti's New Macaronie Salad
By
Patti Smith
@webdolly
1
The taste of honey mustard, balsamic vinegar and mayo really combine well with the tomatoes and tomato juice to make this a bit different. I threw this together today for a picnic, and it really turned out well. I hope you give it a try.
Recipe can easily be doubled or more for larger crowds.
Recipe can easily be doubled or more for larger crowds.
Ingredients
-
1/2 lbsmall macaronie shells
-
1 tspsalt
-
2hard boiled eggs, diced
-
1/2 cdiced tomatoes, fresh (i used some of each) save juice for dressing.
-
1/2 ccanned diced tomatoes (reserve juice)
-
1/2 ccarrot, julienne, grated, or diced
-
1/2 smallgreen bell pepper, diced
-
1/2 smallred bell pepper, diced
-
1/4 cblack olives, sliced
-
2 Tbspfresh chives, finely chopped
-
DRESSING INGREDIENTS:
-
1/2 to 1 cgood mayonnaise
-
1/4 cjuice from canned tomatoes, or v8 juice would work.
-
1 to 2 Tbsphoney mustard
-
2 Tbspbalsamic vinegar (to taste)
-
1 Tbspfresh or dried parsley
-
1 tspsweet imported paprika
-
1/2 tsplemon pepper
-
1/2 tsponion powder (not onion salt)
-
1/4 tspcelery seed
-
1/4 Tbspdried, granulated orange peel or use 1/2 tsp fresh peel, no pith (white part)
-
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.
