Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup giardiniera, drained and chopped
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Whisk
- Colander
Step-by-step instructions:
1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a mixing bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper until well combined.
3. Add the cooked macaroni, giardiniera, chopped parsley, and grated Parmesan cheese to the mixing bowl. Toss everything together until the macaroni is evenly coated with the dressing.
4. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the macaroni salad a quick stir to redistribute the dressing. Garnish with additional chopped parsley and Parmesan cheese, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
- Total time: 50 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 380
- Fat: 19g
- Carbohydrates: 38g
- Protein: 12g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Giardiniera can be substituted with chopped pickles or roasted red peppers.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to make it a heartier meal.
- Use different types of pasta, such as fusilli or penne.
- Add chopped sun-dried tomatoes or olives for extra flavor.
- Use a different type of dressing, such as Italian or ranch.
Tips and tricks:
- Rinse the cooked macaroni with cold water to stop the cooking process and prevent it from becoming mushy.
- Make the macaroni salad ahead of time and refrigerate for a few hours or overnight to allow the flavors to meld together.
- Use a good quality giardiniera for the best flavor.
- Adjust the amount of dressing to your liking. Some people prefer a creamier macaroni salad, while others prefer a lighter dressing.
Storage instructions:
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Giardiniera macaroni salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the macaroni salad in a large bowl or on a platter.
- Garnish with additional chopped parsley and Parmesan cheese for a pop of color.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Garlic bread
- Green salad
- Roasted potatoes
Troubleshooting advice:
- If the macaroni salad is too dry, add a little more dressing or a splash of olive oil.
- If the macaroni salad is too wet, add more pasta or drain some of the excess liquid.
Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve.
- Do not leave the macaroni salad at room temperature for more than 2 hours.
- Use clean utensils and surfaces when preparing the macaroni salad.
Food history:
- Giardiniera is a traditional Italian relish made with pickled vegetables, such as cauliflower, carrots, and peppers.
Flavor profiles:
- Tangy, slightly spicy, and savory.
Serving suggestions:
- Serve the macaroni salad as a side dish or as a main meal.
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