Deli-Style Macaroni Salad
Yields 5-6 cups / 8-10 servings
8 oz. dry elbow macaroni, cooked slightly al dente
1/2 c. white vinegar
1/2 c. sugar
1/2 c. diced green pepper (or a mix of green, red, yellow, orange ... your choice)
1-2 tsp. celery seed
1/4 - 1/2 c. mayonnaise or more, to taste or to consistency (use the real stuff, not Miracle Whip)
Optional: diced celery, diced onion, diced carrots, or whatever you prefer in your macaroni salad. I always add diced celery and onions, sometimes sweet, other times red onion. Just depends on what I have on hand. Diced carrots add some color, if using all green pepper.
Prepare macaroni, per package directions, cooking to slightly al dente. If it's fully cooked, macaroni may become broken when mixing. Drain and slightly cool, but do not rinse.
While pasta is cooling, mix vinegar and sugar in a sauce pan. Heat until sugar is fully dissolved, but do not boil. Pour liquid over macaroni, cover, and let it sit for at least 2 hours, preferably overnight. It will be "soupy" at first. But as it sits, the liquid will be absorbed into the pasta.
I like to move the macaroni into a large good-quality zip-top bag and then add the "sauce". Put the sealed bag in another container, laying it sideways. Squish and carefully turn the bag a couple of times to insure that all of the macaroni is coated with the vinegar-sugar mixture or if using a bowl or other container, make sure the "sauce" is distributed throughout the pasta, carefully turning the sealed container over a couple of times to thoroughly mix. If letting it sit overnight, consider flipping the bag/container over to mix it again, before turning in for the night, and do it again in the morning. This will help the liquid to better absorb into the pasta.
When you're ready to assemble your pasta salad, drain off any excess liquid from the macaroni. Then add diced vegetables, mayonnaise, and celery seed. Increase mayo as needed to get your preferred consistency, mixing with each addition to make sure all macaroni is coated.
Chill before serving.
ADDITIONAL NOTES:
Yields 5-6 cups / 8-10 servings
8 oz. dry elbow macaroni, cooked slightly al dente
1/2 c. white vinegar
1/2 c. sugar
1/2 c. diced green pepper (or a mix of green, red, yellow, orange ... your choice)
1-2 tsp. celery seed
1/4 - 1/2 c. mayonnaise or more, to taste or to consistency (use the real stuff, not Miracle Whip)
Optional: diced celery, diced onion, diced carrots, or whatever you prefer in your macaroni salad. I always add diced celery and onions, sometimes sweet, other times red onion. Just depends on what I have on hand. Diced carrots add some color, if using all green pepper.
Prepare macaroni, per package directions, cooking to slightly al dente. If it's fully cooked, macaroni may become broken when mixing. Drain and slightly cool, but do not rinse.
While pasta is cooling, mix vinegar and sugar in a sauce pan. Heat until sugar is fully dissolved, but do not boil. Pour liquid over macaroni, cover, and let it sit for at least 2 hours, preferably overnight. It will be "soupy" at first. But as it sits, the liquid will be absorbed into the pasta.
I like to move the macaroni into a large good-quality zip-top bag and then add the "sauce". Put the sealed bag in another container, laying it sideways. Squish and carefully turn the bag a couple of times to insure that all of the macaroni is coated with the vinegar-sugar mixture or if using a bowl or other container, make sure the "sauce" is distributed throughout the pasta, carefully turning the sealed container over a couple of times to thoroughly mix. If letting it sit overnight, consider flipping the bag/container over to mix it again, before turning in for the night, and do it again in the morning. This will help the liquid to better absorb into the pasta.
When you're ready to assemble your pasta salad, drain off any excess liquid from the macaroni. Then add diced vegetables, mayonnaise, and celery seed. Increase mayo as needed to get your preferred consistency, mixing with each addition to make sure all macaroni is coated.
Chill before serving.
ADDITIONAL NOTES:
- I've halved (and even quartered) this recipe, if I'm making it just for me. I've also doubled it for a larger family gathering. If doubling the recipe, you may need to use multiple containers for overnight soaking and for storage / serving, once fully mixed.
- For the veggies, I do a fairly small dice of all the veggies, using the small plate (1/4" dice?) on my box chopper.
- The better the pasta is drained, the less "soupy" your macaroni salad will be (and the less mayo you'll need). But, if you drain it well, you may want to reserve a Tbsp. or two of the liquid, in case the pasta is too tight.
- I've also mixed it all in the zip-top bag, rather than dirtying another bowl. Just open the zipper seal an inch or so and carefully let any liquid seep out. Add veggies, celery seed, and mayo to the bag. Re-seal it and squish things around to mix well, adding more mayo as needed. You can let it chill in the bag until ready to use or put it directly into a serving / storage bowl.
