I recently spent Canadian Thanksgiving with my brother and his friends. While I was there his friend's wife Emily, who is from LA, introduced me to a traditional American Thanksgiving dish - "Green Bean Casserole" (seriously, where has this been all my life? It was SO good. You can see it pictured above to the left of the gravy decanter). In addition to my Gramma's famous Apple Pie and a new recipe I was trying for Butternut Squash Pie (look for the recipe in this week's edition of Hinton Voice, or on the blog this Sunday!) my brother asked me to make a macaroni salad.
I hadn't really made macaroni salad before and I wanted something really traditional so I took to google to look for a recipe. I found this recipe and this recipe and decided to make somewhat of a frankenstein between the two. Both recipes called for celery, but you will never find that in anything that I make (worst vegetable ever!). If the thought of celery doesn't completely disgust you, it sounds like a might be a nice addition to the dish, but please, don't take my word for it.
Fast forward a couple of weeks and I received a message from Emily asking me for this recipe because she enjoyed it so much. Because I signed up for NaBloPoMo this month and have to come up with 30 posts (I know, I know, I'm totally crazy, we go over that in yesterday's post) I decided to turn it into a recipe for the blog! Thanks for the motivation for my first recipe post of the month Emily!
- 2 cups (uncooked) macaroni
- 1 cup mayonnaise*
- 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1 tsp sugar
- salt and pepper to taste
- 1 green pepper, finely chopped
- 1/2 small onion, finely chopped
* Lighten this recipe: You can get away with adding half the mayo, but ONLY if you plan on making the salad directly before serving. If you plan to make this the night before like I did, you will need the entire cup because the pasta will absorb most of the mayo, and nobody likes a dry macaroni salad.
Cook macaroni as per package directions for 1-2 minutes past "al dente". You don't want the noodles to be too soft or the pasta salad will be soggy. Once cooked, drain and rinse noodles with cold water until completely cool.
In a medium bowl, combine mayonnaise, vinegar, mustard, sugar, and salt & pepper. Add to drained pasta, then toss with chopped green peppers and onion.