Real Recipes From Real Home Cooks ®

patti's new macaronie salad

★★★★★ 1
a recipe by
Patti Smith
Watertown, TN

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.

★★★★★ 1
serves 4 to 6
prep time 30 Min
cook time 10 Min

Ingredients For patti's new macaronie salad

  • 1/2 lb
    small macaronie shells
  • 1 tsp
    salt
  • 2
    hard boiled eggs, diced
  • 1/2 c
    diced tomatoes, fresh (i used some of each) save juice for dressing.
  • 1/2 c
    canned diced tomatoes (reserve juice)
  • 1/2 c
    carrot, julienne, grated, or diced
  • 1/2 sm
    green bell pepper, diced
  • 1/2 sm
    red bell pepper, diced
  • 1/4 c
    black olives, sliced
  • 2 Tbsp
    fresh chives, finely chopped
  • DRESSING INGREDIENTS:
  • 1/2 to 1 c
    good mayonnaise
  • 1/4 c
    juice from canned tomatoes, or v8 juice would work.
  • 1 to 2 Tbsp
    honey mustard
  • 2 Tbsp
    balsamic vinegar (to taste)
  • 1 Tbsp
    fresh or dried parsley
  • 1 tsp
    sweet imported paprika
  • 1/2 tsp
    lemon pepper
  • 1/2 tsp
    onion powder (not onion salt)
  • 1/4 tsp
    celery seed
  • 1/4 Tbsp
    dried, granulated orange peel or use 1/2 tsp fresh peel, no pith (white part)
  • pinch
    granulated sugar or honey to taste, if necessary

How To Make patti's new macaronie salad

  • 1
    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.
  • 2
    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.
  • 3
    Put well drained macaronie into a large bowl. Add diced eggs, tomatoes and remaining vegetables, gently stirring in after each item until thoroughly mixed.
  • 4
    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.
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