Sweet and Tangy Macaroni Salad

Don't freak out.  You aren't imagining it.  It is me.  Four months later, I have come back to life.  You guys, SO much has been going on, I know I keep saying that but in all seriousness, it is one thing after another, it doesn't even seem real.  On a happy note, we are moved into the new digs and loving it!

I have been busy cooking all the old favorites.  Just making it homey and comforting while we settled in.  I have a full stocked pantry and my my husband noticing my abundance of dried macaroni I guess, had macaroni salad on his mind.  Notice the pasta in the photo, there are 2 kinds.  Hey, I always tell you we keep it real around here and I only had 1 of each kind so I did two kinds!  You can match your pasta or use what you have on hand.  This makes a huge batch, it really does.  He asked for specifics and you may or may not recognize much of this recipe as being my Donna's Secret Recipe Potato Salad, recipe.  He asked that I add a few things and so I gave in after probably what is now months of him asking and made it.  It turned out delish and I wanted to share it with you.

Some of these flavors may have you questioning my ability to make good food, but trust me, it just works.  Don't take my word for it, George will tell you!  Shall we?

Remember this is a big batch and this pasta will suck up everything, so trust me!

2 lbs short cut pasta
30 oz jar of Hellmann's
3 T yellow mustard
3/4 cup sugar
1/4 cup milk
1 cup carrots (shredded or grated into strips and then cut like I did)
1 dozen eggs, hard boiled
1 to 1 1/2 cups finely chopped dill pickles  (don't cheat and try to use dill pickle relish!)
salt and pepper to taste

Mix mayo, mustard, sugar, milk and salt and pepper in a bowl.  Whisk until smooth and creamy.  I suggest having your eggs hard boiled and peeled and cut ahead of time, same with your pickles and carrots as well.  It will work best to mix the dressing in a bowl that is large enough to hold your entire batch of macaroni salad.  Prepare the pasta last and cook until al dente.  Use the lowest cook time suggested (10-12 minutes, go with 10).  Drain and pour directly into the sauce.  Add in eggs, carrots, and pickles and stir to combine.  Refrigerate at LEAST 6 hours before serving, overnight would be even better. 

It is so good to be back!  Look out for more new recipes, and join me on FB, Instagram, Twitter and YouTube!

If you enjoy this recipe, you may also like:
Blue Cheese Potato Salad
Almost Aversa's Macaroni Salad
Crabby Macaroni Salad
My Mom's Macaroni Salad 

(Almost) Aversa's Macaroni Salad

I would say this is a copycat recipe, except it isn't.  It is THE recipe.  They gave me the recipe.  So I didn't copy it, I made it.  The real deal.  No fakin' the funk here friends. 

In case you don't know about Aversa's.  They are an amazing Italian Bakery/Deli, in south Jersey.  I got addicted to their macaroni salad, while we were home during my husbands father's illness.  They make the best Pinoli cookies ever and were OUT the day I went to get my goods to bring home! 

Anyway, the ironic thing is, that for 35 years, I have refused to put a single piece of macaroni in my mouth from any mac salad other than my moms.  It is just the way it is, she makes the best and there is no two ways about it in my mind.  You know what got me to try this mac salad?  The pasta shape.  My absolute favorite.  Cavatappi.  It will suck me in every SINGLE time. 

The reason I say "ALMOST" is because, the only thing to make this better is sitting at my mother in laws table, enjoying family while throwin' it back.

This is such a simple recipe, you won't believe that it tastes as good as it does.  Love it or lump it, this is my new go to mac salad.  The End.

1lb spiral pasta  (cavatappi or whatever your brand calls it)
1 stalk of celery, finely minced
1 small carrot, grated
1/4 cup, finely minced onion
2/3 cup Hellman's
salt and pepper

Boil your pasta in WELL SALTED WATER.  You should always do this, but in this case, it is part of the flavor so be generous!  Cook pasta just to the low end of the time range.  If you over cook the pasta, you are doomed.  Cook until al dente.  Drain when done and quickly rinse with cold water.  This will help stop the cooking and you don't want it overcooking into mush.  This will also help cool the pasta for refrigeration.  In a large bowl place the pasta, and add all other ingredients.  Toss and toss and toss.  That amount of mayo is perfect for the amount of pasta even if it doesn't seem like it.  Taste for seasoning and add salt and pepper to taste.  Refrigerate at least 2 hours before serving. 

Easy, isn't it?  I told you!

Your "Aversa, Aversa, you hurta my purse-a" Chefwannabe

My mom's Macaroni Salad.....kinda

Ok, ok, so I have made fun of my mom and her cooking plenty of times.  She always made lots of good things.  Seriously she did.  Roast beef jerky every Sunday to the point I can't stomach it as an adult.  Who doesn't love that?  Sorry mom, just kidding.  Kinda.  She did make meatballs the size of your fist, that were awesome. She also made fried chicken that rivals the best ever made and this simple macaroni salad that I just love. 

 

I have admittedly changed a couple of small things.  My husband is making me confess one of the changes that never happened.  I cooked 3 extremely crispy pieces of bacon, to, ya know...crumble on top.  But  *insert almost incoherent mumbling*..I accidentally ate them.  WHAT????  It WAS an accident.  He said they accidentally must have fallen in my mouth and then had some other completely inappropriate analogy for these kinds of "accidents".   It is like 2 hours later and he keeps randomly saying, "Only one thing could have made that better.....BACON".  I was in the shower and he knocked on the bathroom door to tell me.  Whatev....that is my intelligent answer.


I believe my mom uses the ranch dressing packets, however I used my own dry mix, that I have a recipe for and concocted my own.  You will need 1 1/4 cups in total.  Here is what I did if you are using your own ranch dressing mix:


2 tbsp Ranch Dressing Mix
3/4 cup sour cream
1/2 cup mayo
1/2 cup milk 
Combine and set aside. 

You could use ranch dressing right out of the bottle, 1 1/2 cups or until it is "enough" for you.  

Here is what else you will need:

3 cups UNcooked pasta (shells)

1 cucumber, peeled and diced

6 ounces cheddar cheese, cubed (I used mild)

1 large tomato diced (or more)

Cook your pasta according to package directions.  Drain. While draining go against every single pasta rule you have ever learned.  RINSE it with cold water!  Just so you don't put hot pasta into your nice cold mix.  Drain well.  

Add veggies and cheese to your bowl.  

Mix in dressing and pasta.  Mix well and chill for at least 1 hour.  Overnight is best.  


If you like you can top with crumbled bacon.  Unless yours accidentally falls into your mouth too.  You can also top with green onion, parsley or nothing at all!  Paired with my moms amazing fried chicken you have a 4th of July meal at the Smiths!!


Enjoy my friends!!

Your "bacon is good"chefwannabe

Chris

PS  .....it was no accident.