Donnie LOVES macaroni salad.
I love this recipe because it’s relatively simple, extremely customizable, and most people love it.
It’s great to tote to a potluck, keeps well in the fridge, works for lunches, picnics and general summer noshing.
Works with any shape of pasta, gluten free or regular – I like to use something colourful! Our favourite (and the one pictured here) is Catelli Bistro Rainbows – you also get the benefit of extra fibre, iron, vitamin A and potassium with this pasta too!
Donnie’s Favourite Macaroni Salad
– 2 cups dry pasta
– 1-2 chicken stock/bouillon sachets or cubes (optional)
– 1/4 cup finely diced red onion
– 1/2 cup finely diced celery
– 1/4 cup finely diced carrots
– 2-3 thinly chopped green onions
– 1/3 cup mayonnaise
– 1/4 cup white vinegar
– 1/8 cup sweet pickle juice (i.e Bik’s Yum Yum!)
– 2 tsp. dried mustard
– salt & pepper to taste
1. Boil water in a large pot with chick bouillon sachets/cubes and fish sauce/Maggi sauce. Add pasta. Cook until tender, about 7-9 minutes.
2. Meanwhile, chop veggies and/or proteins you’ll be using.
3. When pasta is al dente, drain and run under cold water to cool.
4. Add chopped veggies/proteins and remaining ingredients; mix gently to blend and coat pasta. Add salt & pepper to taste. Add fresh herbs if desired.
5. Chill and then serve as desired. Enjoy!
NOTES & TIPS:
– I like to add powdered chicken stock sachets or cubes to the water I boil pasta in. This is something my Mom has done forever – it adds depth of flavour I adore… I’ve also been known to add a few dashes of fish sauce or Maggi sauce to the pasta water. UMAMI!!!
– You could add any other veggies you like to this! We’ve tried corn, peas, pimento, mushrooms, pickles, peppers, asparagus, radish, avocado, etc. – anything in season that you like works!
– Make it easier and buy matchstick-cut carrots and chop from there, or grate regular or baby carrots!
– Try adding some chopped hard-boiled eggs, bacon, braised tofu, cooked chicken, shrimp or tuna to make it a full meal with protein!
– In the summer when we have herbs growing it’s lovely to add some fresh basil or other fresh herbs that float your boat – dill is one of Donnie’s faves.
– It gets better the longer you let it sit in the refrigerator before eating! Try at least 6-8 hours or overnight for the yummiest results.