Foods: Creamy Macaroni Salad
I was a little late in life in coming to the macaroni salad table. It wasn’t something that my mother had ever made when I was growing up. In fact we only ever very rarely had macaroni at all, and when we did it was in a hot dish or casserole, not a salad.
As an adult I have come to love pasta salads, and none better than plain old macaroni salad. There is so much you can do with it. Macaroni is the perfect canvas on which to play with your favourite flavour combinations.
I have one pasta salad recipe that has somewhat of a pesto type of dressing, but those types of dressings are better suited to a fluted or ridged pasta . . . one that will hug onto the dressing and tuck it into all of it’s crevices. Macaroni calls for something a bit more sublime . . .
In fact it is well suited to a creamy type of dressing . . . nothing over stated, and yet . . . rich. A dressing which will cling generously and coat it without overpowering the value of the macaroni . . . or else why even use macaroni or anything else for that matter. You want something which will enhance all of macaroni’s properties.
The dressing itself is not overly mayonnaise-y . . . it’s lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn’t smack you in the face and make your jaws ache . . .
Quite, quite delicious actually. This recipe combines all of the elements of several macaroni salad recipes I have taken to through the yeas, and comes out as the perfect salad for me. Todd seems to enjoy it as well . . . even if it does have the dreaded macaroni in it! ☺
Serves 6 to 8
A combination of what I think are the best elements of any macaroni salad I have ever eaten. Simple and delicious.
1 chicken stock pot
1 pound of elbow macaroni
1 small green pepper, diced
1 small bag of radishes, trimmed and diced (about 1/2 cup)
1 small red onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, trimmed and chopped
For the Dressing:
2/3 cup mayonnaise
1/3 cup salad cream
the juice of two lemons
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
a small handful of chopped fresh flat leaf parsley
Add the chicken stock pot to the boiling water. Add the macaroni and cook according to package directions until desired done-ness. Drain well. Rinse in cold water. Drain again and then tip into a bowl. Add all of the vegetables and stir together to combine. Whisk together all of the dressing ingredients. Taste and adjust seasoning as desired. Fold this dressing into the macaroni and vegetable mixture. Smooth over and cover. Chill for about 3 hours before serving. Stir again just before serving. If desired sprinkle with some more parsley.
Note: A chicken stock pot is a small plastic pot, holding about a TBS of stock concentrate. There are a variety of different ones on the market. I normally use the Knorr ones. You could also turn this into a main dish salad by adding cubes of cheese and meat or fish to it. Ham, Tuna and Salmon are each one very nice additions.
Happy read Creamy Macaroni Salad recipes, and enjoy food and drink picture original here: The English Kitchen