There are COUNTLESS macaroni salad recipes floating around out there, but we love it so much, I needed to blog about it. It’s a great, easy side that goes nicely with almost any dish. It’s especially good in the summer months when grilling. The possibilities are endless when it comes to ingredients, which is one of the many things I love about it. I am not always in the “celery” mood, but as Joe is making this (and yes, I again am playing the role of “sous chef” quite beautifully, observing every little detail he puts into his masterpiece, and sipping on coffee), it was a “celery” kind of a day.
We don’t care for our pasta salads dripping and oozing with mayo/dressing. We prefer a bit of a lighter version, so the flavors all stand out beautifully. This one is more on the “less mayo” side than maybe most would prefer, so add to your liking. And NOTHING beats freshly cracked black pepper in our book. This doesn’t take long to make, but is really best the day after sitting in the fridge.
He is done, so that means it’s time for me to clean up (he still helps me, even though he was chef today!). Then I am helping myself to a serving of this to taste test it (update: tasted, and, as usual, not a single thing needs to be changed).
Sláinte!
- 1 lb elbow macaroni
- 3 stalks Celery
- 1 medium onion (we prefer Vidalia)
- 1 green pepper
- 3/4 cup carrots (match~stick/Julienne sliced)
- 2/3 cup Mayonnaise (or to taste)
- 6 eggs (hard boiled, chopped)
- freshly ground pepper/salt (to taste)
- Cook pasta until al dente~approx. 7-9 minutes. Do not overcook. Drain in colander and rinse with cold water to prevent additional cooking.
- While pasta is cooking, chop celery, onion and green pepper.
- In large bowl, add pasta, celery, onion, green pepper, carrots (we buy pre~sliced in a small bag) and mayo. Mix well.
- Gently fold in chopped eggs. Salt and pepper to taste.
- Refrigerate overnight, or at least four hours.
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