a Recipe by Jake Nobello
Macaroni Salad Recipe
Ingredients:
2 cups macaroni noodles, cooked and cooled
1 cup celery, chopped
1/2 cup white onions, finely chopped
1 cup cauliflower, chopped into small florets
1/2 cup bell peppers (any color), diced
Salt and pepper, to taste
1/2 teaspoon dill spice
1/2 teaspoon basil spice
1 teaspoon mustard
1/2 cup mayonnaise (adjust according to your preference)
Fresh parsley, chopped (for garnish, optional)
Instructions:
Cook the macaroni noodles according to the package instructions. Drain and rinse with cold water to cool them down. Let them cool completely.
Chop the celery, white onions, cauliflower, and bell peppers as per the ingredient list.
In a large mixing bowl, combine the cooled cooked macaroni noodles, chopped celery, white onions, cauliflower, and bell peppers.
Season the salad with salt, pepper, dill spice, and basil spice. Adjust the seasoning according to your taste preferences.
Add the mustard and mayonnaise to the bowl. Start with a smaller amount of mayo and add more if needed. Mix everything well to ensure even coating of the dressing.
Taste the salad and adjust the seasoning, mustard, or mayo if necessary. Some people prefer a tangier taste, so you can add a bit more mustard for that sharp flavor.
Cover the salad and refrigerate for at least an hour before serving. This allows the flavors to meld together. Before serving, garnish with fresh chopped parsley if desired.
Serve the macaroni salad cold as a refreshing side dish for picnics, barbecues, or any meal of your choice.
Store any leftovers in an airtight container in the fridge. Consume within a day or two for the freshest taste.
Jake Nobello © 2023 All rights reserved
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