Macaroni salad or any pasta salad with mayonnaise is good for 3 to 4 days in the fridge. Instead, spread your freshly drained noodles out on a baking sheet and pop them in the freezer for a few minutes to cool them off (just don’t forget they are in there…like I have done). When you rinse your pasta the layer of water that stays on the noodles actually prevent the dressing from sticking (because oil and water to mix, y’all). Then my brother dated a chef for a little while and she convinced me to stop doing that. Once upon a time, I rinsed my pasta like everyone else. Relish: Ive used sweet pickle relish in the dressing. Vinegar: use white, white wine or apple cider vinegar. I can’t stand an overly sweet pasta salad. Heres a few popular ingredient additions and substitutions for this recipe: Mustard: swap yellow mustard for dijon to give the dressing a stronger mustard flavor. That’s why I recommend whisking your dressing ingredients together first then adding the sugar in a teaspoon at a time, making sure to taste in between addition to achieve the perfect sweetness level. I am SUPER PICKY about my macaroni salad and it’s level of sweetness. You just can’t have a backyard barbecue or a pool party without it!Ĭold and creamy, tangy with a little bit of sweetness, and little bits of crunch from a few hidden veggies makes this macaroni salad perfect for just about any occasinon. Macaroni Salad is a classic summer side dish that is not only easy to make but its always a crowd pleaser.
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