Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced carrots
- 1/2 cup diced cucumber
- 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 in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
2. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.
3. Add the cooled macaroni to the mixing bowl with the dressing and toss to coat evenly.
4. Add the diced red onion, celery, red bell pepper, green bell pepper, carrots, cucumber, and chopped parsley to the mixing bowl with the macaroni and toss to combine.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 360
- Fat: 20g
- Carbohydrates: 38g
- Protein: 6g
- Fiber: 2g
- Sugar: 8g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use Greek yogurt instead of mayonnaise for a healthier option.
- You can use honey instead of sugar for a natural sweetener.
Variations:
- Add cooked and diced chicken or shrimp for a protein boost.
- Add chopped hard-boiled eggs for a classic macaroni salad twist.
- Add diced avocado for a creamy texture.
Tips and tricks:
- Rinse the macaroni under cold water to stop the cooking process and prevent it from becoming mushy.
- Dice the vegetables into small, bite-sized pieces for easy eating.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
- Store the macaroni salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can serve the macaroni salad cold or at room temperature. Do not reheat.
Presentation ideas:
- Serve the macaroni salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or sliced green onions.
Garnishes:
- Chopped parsley
- Sliced green onions
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Baked beans
- Coleslaw
Troubleshooting advice:
- If the macaroni salad is too dry, add more mayonnaise or a splash of apple cider vinegar to loosen it up.
- If the macaroni is too mushy, rinse it under cold water to stop the cooking process and prevent it from becoming overcooked.
Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve.
- Do not leave the macaroni salad out at room temperature for more than 2 hours.
Food history:
- Macaroni salad is a popular side dish in Hawaii, where it is often served at picnics and potlucks.
Flavor profiles:
- Creamy, tangy, sweet, and savory.
Serving suggestions:
- Serve the macaroni salad as a side dish or as a main dish for a light lunch or dinner.
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