Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
3. Add the cooked and cooled macaroni to the mixing bowl with the mayonnaise sauce. Stir to coat the macaroni evenly.
4. Add the diced celery, red onion, red bell pepper, green bell pepper, and chopped parsley to the mixing bowl. Stir to combine.
5. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, give the macaroni salad a good stir and adjust the seasoning if necessary.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 1 hour 30 minutes (including chilling time)
Temperature:
- Serve chilled
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 390
- Total fat: 24g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 450mg
- Total carbohydrates: 37g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of short pasta instead of elbow macaroni.
- You can use white wine vinegar or lemon juice instead of apple cider vinegar.
- You can use honey or maple syrup instead of sugar.
- You can use any type of bell pepper or omit them altogether.
- You can use any fresh herbs you like instead of parsley.
Variations:
- Add cooked and chopped chicken, ham, or shrimp to make it a heartier meal.
- Add diced hard-boiled eggs for extra protein.
- Add chopped pickles or pickle relish for a tangy twist.
- Add crumbled bacon for a smoky flavor.
- Use a different type of mayonnaise, such as avocado or olive oil mayonnaise, for a healthier option.
Tips and tricks:
- Rinse the cooked macaroni under cold water to cool it down quickly and prevent it from becoming mushy.
- Don't overcook the macaroni, as it will continue to cook slightly when mixed with the mayonnaise sauce and chilled.
- Use a whisk to mix the mayonnaise sauce, as it will help emulsify the ingredients and create a smooth texture.
- Let the macaroni salad chill for at least 1 hour before serving to allow the flavors to develop and the sauce to thicken.
Storage instructions:
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Macaroni salad is best served cold, so there's no need to reheat it. If you must, you can microwave it for 30 seconds to 1 minute, stirring occasionally.
Presentation ideas:
- Serve the macaroni salad in a large bowl or on a platter garnished with extra chopped parsley and sliced cherry tomatoes.
Garnishes:
- Chopped parsley
- Sliced cherry tomatoes
- Crumbled bacon
- Chopped pickles or pickle relish
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- BBQ ribs or pulled pork
- Corn on the cob or baked beans
Suggested side dishes:
- Green salad
- Coleslaw
- Potato salad
- Grilled vegetables
Troubleshooting advice:
- If the macaroni salad seems too dry, add a little more mayonnaise or apple cider vinegar to the sauce.
- If the macaroni salad seems too wet, drain off any excess liquid and adjust the seasoning as needed.
- If the macaroni salad tastes too tangy, add a little more sugar to balance out the acidity.
Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve to prevent bacterial growth.
- Don't leave the macaroni salad out at room temperature for more than 2 hours.
- Wash your hands and all utensils and surfaces thoroughly before and after handling raw ingredients.
Food history:
- Macaroni salad is a classic American dish that originated in the early 20th century. It became popular as a side dish for picnics, barbecues, and other outdoor gatherings.
Flavor profiles:
- Creamy, tangy, slightly sweet, with a crunch from the vegetables.
Serving suggestions:
- Serve the macaroni salad alongside your favorite grilled meats or as a standalone dish for a light lunch or dinner.
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