Macaroni Salad Summer Recipe
Gatherings may be small, but flavors don’t have to be! While we may be gathering in groups that are a lot smaller, we don’t need to sacrifice those great summer side dishes that would usually be made up for big barbecues!
Ingredients:
• 1 box Elbow Macaroni Noodles
• 1 Green Bell Pepper
• 1 Medium Onion
• 3-4 Carrots (full size) or about a half bag of baby carrots
• 2-3 cups Hellman’s Real Mayonnaise
• Salt & Pepper to taste
Directions:
- Boil water with a pinch of salt and teaspoon of olive oil to avoid sticky pasta. Add macaroni to boiling water and cook to box instructions. Pour pasta into strainer and rinse with cold water to stop the cooking process. Allow pasta to drain well.
- Meanwhile, in a food processor, (or by hand), finely mince onions, carrots and bell pepper separately. After mincing the onion and pepper, drain in a fine sieve or strainer.
- Press the peppers and onions to squeeze out all excess water. You won’t need to do this for the carrots…
- After pasta has been drained, add to a mixing bowl along with all the above ingredients.
- Note – you can start with 2 cups of Hellman’s Mayo, and add additional to your level of ‘creaminess’. Refrigerate overnight for best taste, or a minimum of 4 hours before serving.
- Prior to serving, you may need to add more mayonnaise as the pasta soaks it up as it sets.
Serve this macaroni salad up in one of our 64oz. Luau bowls for a perfect display on you table.
Bon Appétit!
