![]() It’s an easy-to-make meal that requires only a little bit of prep time, which is especially important when we want to spend as much time outside and out of the kitchen. We grill year-round but as we enter the warm weather months, there is nothing better than the regular summer classics that bring nostalgia and tradition… like hamburgers from the grill with all of the fixin’s, coupled with baked beans and of course, the long-loved southern staple, macaroni salad. ![]() But sometimes even the simplest salad is perfect, with its few ingredients and distinct flavor profile, all on its own. One of my favorites is this easy to make Greek Pasta Salad that only requires six different ingredients ( RECIPE HERE) and TBH, I am all for coming up with on-the-fly pasta salads, based on whatever I have on hand/need to use in the fridge. If you’ve set this dish out for longer than 2 hours, it will need to be tossed out.These days, pasta salads seem to get fancier and fancier with lots of different ingredients. Just be sure to give it a good toss before serving. Pasta (elbow macaroni) that has been cooked, drained in a colander and rinsed well with cold water until cooled. Some even say the flavor gets better if it spends a night in the fridge. To be honest, macaroni salad never lasts very long in my fridge – someone has always got their eye on it! If I do need to save it, though, it will stay good refrigerated for 3 to 5 days if well sealed in an airtight container. If you want to make it the night before or during weekend meal prep, you can store it in your fridge as long as it’s well covered. Macaroni salad is best enjoyed the same day. Peas – My kids love popping peas! They add a really fun texture to macaroni salad. Red onion – Diced and tossed in, red onion adds a nice tang and crunch. ![]() Pickle relish – Pickles aren’t everyone’s thing but you could mix in dill or sweet for a whole new flavor profile. Roasted Red Peppers – Swapping the red bell peppers with roasted red peppers will make the texture a bit less crunchy but it will add a really nice flavor.īacon – Because, well, BACON. Give it another nice big stir before serving. This really allows for all of the flavors to mix and for it to come to a nice temperature. Once the salad is ready, I like to cover it with plastic wrap and refrigerate it for 30 minutes or up to 1 hour. The final step is to pour the dressing over your salad and toss until everything is combined.Before serving, I always taste test the dressing and adjust accordingly. To make it, I simply mix mayonnaise, yogurt, apple cider vinegar, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper into a bowl and whisk to combine. I don’t mean to brag, but this wholesome pasta salad is the creamiest around. Make the Dressing and Finish the Dish.It rinses off the extra starch and it stops the cooking process. But, I do it because it serves two purposes. I know! There’s a lot of debate about this. Once it’s done, I drain it and immediately run it under cold water. I start by simply making my elbow macaroni according to the package instructions. Cook and Rinse (Yes, Rinse) the Pasta.You can usually do most of the veggie prep while the macaroni is cooking! This recipe comes together quickly and easily, even with the chopping and prepping. How to Make the Best Creamy Macaroni Salad This is what you’ll need for my macaroni salad recipe: You don’t even have to turn on your oven! Really, it’s pretty low intensity cooking here! To make it, you just need to be able to boil water and chop veggies. Macaroni salad may appear to have a lot of ingredients but don’t let that intimidate you. It’s easy to make and so yummy! Although traditionally thought of as just a side dish for potlucks and summer cookouts, anything this easy immediately gets me thinking about weeknight meals! Macaroni Salad Ingredients Macaroni salad is one of our favorite side dishes. Ingredients 2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste 1/2 teaspoon freshly ground black pepper 1 pound elbow macaroni 1 cup mayonnaise 1/3 cup sour cream 1/4 cup. Stir together 1 cup of the mayonnaise, grated onion and vinegar to make the dressing. Let drain a few minutes to get rid of any water. Strain into a colander and run cold water overtop until cool. 88355 An Easy, Vibrant Pasta Salad Recipe Add macaroni and cook until al dente, 8-10 minutes or according to package directions.
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