Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup Rhode Island dressing
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling macaroni
- Colander for draining macaroni
- Mixing bowl for combining ingredients
- Spoon for mixing
Step-by-step instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and rinse with cold water.
2. In a mixing bowl, combine the mayonnaise, Rhode Island dressing, red onion, celery, green bell pepper, and parsley.
3. Add the cooked macaroni to the mixing bowl and stir until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Refrigerate at least 1 hour before serving.
Serving size:
- 8 servings
Nutritional information:
- Calories: 420
- Total fat: 29g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 420mg
- Total carbohydrates: 36g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 6g
Substitutions for ingredients:
- Rhode Island dressing can be substituted with Thousand Island dressing.
Variations:
- Add diced hard-boiled eggs for extra protein.
- Add diced pickles or relish for a tangy flavor.
- Add cooked and crumbled bacon for a smoky flavor.
Tips and tricks:
- Rinse the cooked macaroni with cold water to stop the cooking process and prevent it from becoming mushy.
- Refrigerate the macaroni 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:
- This 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 or diced vegetables.
Garnishes:
- Chopped parsley
- Diced vegetables
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled corn on the cob
Troubleshooting advice:
- If the macaroni salad is too dry, add more mayonnaise or Rhode Island dressing.
- If the macaroni salad is too wet, add more cooked macaroni.
Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve.
- Discard any leftover macaroni salad that has been left at room temperature for more than 2 hours.
Food history:
- Rhode Island dressing is a type of salad dressing that originated in Rhode Island in the early 1900s. It is similar to Thousand Island dressing but typically contains chopped pickles and green olives.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve the macaroni salad as a side dish at a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A