Macaroni Salad; looking for new twist
- Babs Nov 11, 2005 01:16 PM
I will be making a macaroni salad for 30 to accompany steamed cheeseburgers on Monday night for my set- back league. Looking for a new variation/twist on the basic. Thanks in advance.
Use a different shape: like cavatappi (screw-shaped) or casalinga/gemelli.
Use sour cream and/or buttermilk instead of mayonnaise and pickle juice.
Use a bit of microplaned lemon zest, celery seed and finely minced dill to flavor, in addition to salt and freshly ground pepper. A pinch of cayenne to taste, too.
Instead of celery and carrot, consider finely shredded parnsip and celeriac.
I use small-shell macaroni, to which I add chopped hard-boiled eggs, sweet pickle relish, finely diced Bermuda (white) onion and celery and about a pound of shrimp meat. I make a dressing of mayonnaise, prepared mustard, sweet pickle juice, cider vinegar, salt, freshly ground pepper and Watkins Potato Salad Seasoning. People always rave about this salad, and it is much faster to make than potato salad.
Have a couple of easy versions:
1. Elbow macaroni, sliced green olives, onions, cubed cheddar cheese. Dressing of a bit of Hellmans, olive juice and some dry mustard.
2. Your choice of pasta ( I like mostaccioli), Lots of garlic- use more than you think you need. S/P, fresh thyme and a good olive oil. I always add chicken to this dish. Is is really easy and really tasty. But you need to add more garlic and oil that you thnk you need. I serve freshly grated cheese on the side. A meal in itself.
My mom makes a good version I've not seen elsewhere.
Elbow macaroni, tuna fish, sliced cukes, cubed tomatoes, salt, pepper, and mayo. She also does a variation on this and also adds chopped onions and peppers.
I dress mine with a 50-50 mix of Hellman's and buttermilk, with a big glob of pickle relish, a lot of fine-chopped celery and onion (why they invented the Cuisinart!), salt and maybe a dash of vinegar or lemon if it's too flabby. Have the pasta still warm and just al dente; dress it fairly heavily, so it's verging on soupy, then refrigerate it covered for at least eight hours - the pasta will absorb much of the moisture and be both tasty and tender.
Bert Greenes The Store Cold Ziti Salad
1 1/2 tablespoons salt
1 pound ziti
1/4 cup milk
1 medium red onion, finely diced: RESERVE 1 large TBS for GARNISH
2 medium tomatoes, finely diced: RESERVE 1 large TBS for GARNISH
2 small green,red,or orange peppers, finely diced: RESERVE 1 large TBS for GARNISH
6 sweet gherkin pickles, finely diced RESERVE :1 large TBS for GARNISH
1 large shallot, finely diced
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packages G Washington brown bouillion powder
1 teaspoon red wine vinegar
1 tablespoon sweet pickle juice
1/4 cup finely chopped fresh dill
Salt and fresh ground pepper to taste
Add salt to rapidly boiling water, then cook ziti until just tender. Drain, then pour into a large bowl.
Sprinkle ziti with 1/4 cup milk to moisten. Stir well.
Add vegetables and toss.
In a separate bowl, mix together sour cream, mayonnaise, bouillon, vinegar, pickle juice and dill.
Add dressing to ziti and vegetables. Mix well. Add salt and freshly ground pepper to taste.
Garnish with reserved diced vegetables.
chop up a whole bunch of fresh basil, some red onions, and some capers. add to whatever else you'd usually put in. kalamata olives are also tasty...