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virgnia highlander's macaroni salad

★★★★★ 1
a recipe by
darlene barry
mathews, VA

i am a, my family has been in this area for over 300 years.. this is an old recipe, probably no different than most. I did add something to it that's not in the original, but it's my tiny addition to an otherwise fantastic recipe. Best if made the day before.. it really has to cool for at least 6 hours.

★★★★★ 1
serves 8-10 possibly more
prep time 15 Min
cook time 20 Min

Ingredients For virgnia highlander's macaroni salad

  • 1 lb
    elbow macaroni, cooked
  • 1 md
    white onion
  • 1 lg
    green pepper
  • 1 lg
    tomato, seeds removed
  • 1 md
    cucumber, peeled and seeded
  • 1 lg
    soup spoon, heaping of hellmans mayo
  • 1 dash
    lee & perrins(must be) worsterschire sauce
  • 1 pinch
    dry mustard
  • 1 tsp
    salt, more if using sea salt

How To Make virgnia highlander's macaroni salad

  • 1
    Put large pot of water (4qt) on with 1 tsp of salt. Bring to boil. Add macaroni and stir so it doesn't stick together. Cook until al dente. I normally cook it for about 8 minutes, but everyone's stove is different.
  • 2
    While water boils and pasta cooks, chop all vegetables into small dices. Add to a large bowl.
  • 3
    Mix mayonaise, worsterschire and mustard together. Mix well and combine with diced vegetables.
  • 4
    Once macaroni is cooked, dump in the colander to drain. Don't rinse the macaroni.. let it sit for a few minutes to cool a little. Maybe 10 minutes. Pasta will stick together. Add warm macaroni to the large bowl with mayo & vegetables, fold until combined and separated. Refrigerate for 5-6 hours or overnight. FYI - if tomatoes are extra ripe, they will become yucky after being in the fridge for over 24 hours. I would use a fairly firm tomato.
  • 5
    Salt to taste. Daddy liked to put in black pepper, i do too.

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