Move over potato salad, this macaroni salad is taking your place at the next BBQ. Macaroni salad is my favorite side dish for all my summer meals and I've been known to eat it all on its own for lunch. Its creamy goodness has just enough tang that keeps you craving more! Easy to make for a large crowd, so save your leftovers for the next week.
What you'll need
- 6 cups cooked elbow macaroni or rotini pasta
- 3/4 cup olives -sliced or chopped
- 3 dill pickles - chopped
- 3 sweet dill pickles - chopped
- 2 green onions - chopped (stems included)
- 1 cup sliced grape tomatoes or regular
- 1 cup cubed cheddar cheese
- 2 boiled eggs - chopped
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1/4 to 1/2 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
Helpful Tip:
Add your cheese right before serving, otherwise it may get slimy.
Variations:
Add green, red, or yellow peppers.
How to make it
- Cook your macaroni according to package directions. Drain and rinse in cool water. Set aside.
- Mix together mayo, buttermilk, red wine vinegar, salt, pepper, sugar. The consistancy should be pourable. Add more buttermilk if needed. Set aside.
- Place 1/2 of the macaroni in a large bowl. Pour 1/2 of the dressing over the macaroni and stir. Add the rest of your macaroni and all other ingredients except for chedder cheese, then the rest of the dressing. Stir.
- Place in
the refrigerator for at least an hour to allow the dressing to thicken
up. Add cheddar cheese and stir before serving. Enjoy!
http://spoonful.com/recipe/best-ever-macaroni-salad?cmp=ELP|spoon||Yahoo_Shine|Shine||051013|BestMacaroniSalad||famM|||
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