See Also: Cooking Club · Pasta · Salads
Macaroni Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve along with a bowl of fresh sliced peaches, apricots, or nectarines when they are in season, and sing "Sum, Sum, Summertime"!
1 pound elbow or shell macaroni
water, salt, and oil
1-2 ribs celery
1/2 cup diced black or green olives
1/2 cup chopped sweet pickles
1/2 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons white wine vinegar
1 tablespoon sweet pickle juice
2 tablespoons raw sugar
1/2 teaspoon sea salt
freshly ground pepper
whole black olives for garnish
red radish slices for garnish
Bring about 4-6 quarts water to boil. Add about 1 tablespoon salt and a drizzle of oil. Bring back to the boil. Add pasta, and cook according to the time stated on the package. When done, drain immediately and pour into a beautiful bowl. Sprinkle with olive oil and a little fine sea salt, toss well. Let cool before adding the dressing. Add diced celery, olives, and pickles. In glass measuring cup, whisk together the mayonnaise, mustard, vinegar, pickle juice, sugar, salt, and pepper. Taste to make sure it is just right. Toss into cooled macaroni, garnish with olives and radishes and serve.
Recipe created 2001-05-21.
