Wednesday, June 30, 2010
This is a FABULOUS Macaroni Salad recipe that I made last week and brought to a friend's. It made a huge amount - perfect for a picnic or potluck. The flavors were just awesome, and I think this will be "my" mac salad recipe from here on out.
It calls for a lot of veggies - celery, peppers and carrots (and you can throw in onion too if you like that). I threw them all in my food processor to save me the time chopping, and I ended up with little tiny specks of veggies and a few big chunks here and there... lesson learned. Next time I guess I'll chop, or try not to be so trigger happy on the food processor.
This Mac Salad would be a great 4th of July picnic recipe. If you're looking for some more recipes for your 4th of July parties, check out these:
Southwest Corn Dip
Grilled Burgers with Blue Cheese Mayo
Grilled Sausage and Vegetables
Grilled Pork Kabobs
Mandarins and Ice Cream Cake
(adapted from Allrecipes.com)
16 ounces uncooked elbow macaroni
4 carrots, shredded
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/4 cup white sugar
1/2 cup white vinegar
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
2. In a large bowl, stir together the carrots, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours, or overnight. Stir occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Makes 16 servings.