I love macaroni salad, but I consider it to be a guilty pleasure, based on the mayonnaise-heavy versions at Hawaiian barbeque restaurants and delis. By making it at home it doesn’t exactly become health food, but it certainly a lot lighter than the deli version!
3 c uncooked macaroni
1/2 c mayo
1 T red wine vinegar
1 T pickle juice
2 T sugar
1 T dijon mustard
3/4 tsp kosher salt
a few grinds of black pepper
6 scallions, finely chopped
1 red bell pepper, finely chopped
1/2 c bread and butter pickles, finely chopped
Prepare the macaroni according to package directions. Drain and rinse with cool water.
Combine the mayo, vinegar, pickle juice, sugar, mustard, salt, and pepper in a medium-sized bowl. Stir to create a dressing.
In a large bowl, combine the macaroni, scallions, bell pepper, and pickles. Add the dressing and stir to combine. Cover and refrigerate for at least 2 hours.
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