a great tasting crunchy macaroni salad.
I'm keeping this simple but go ahead and
get creative in adding in some of your
favorite ingredients like cooked bacon,
capers, grapes, apples or even anchovies.
Top the salad with some roasted nuts.
6 quarts cold water
1 teaspoon salt
1 pound elbow macaroni
1/2 cup real mayonaise
1/2 cup chopped red onion
1 pound shredded cabbage
1 carrot, peeled and shredded
1/4 teaspoon ground black pepper
Directions:
Boil salted water and cook macaroni
just until done al dante, to the tooth.
Drain water from pasta, place in a bowl,
cover with plastic wrap touching right on
top of the pasta to keep from dying the pasta.
Refrigerate overnight or until really cold.
Mix all other ingredients in a big bowl.
Mix in the cooled cooked macaroni,cover
and refrigerate until ready to serve.
This will keep for a week if kept cool.
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