Macaroni Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pound elbow or shell macaroni
water, salt, and oil
1-2 ribs celery
1/2 cup diced black or green olives
1/2 cup chopped sweet pickles
1/2 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons white wine vinegar
1 tablespoon sweet pickle juice
2 tablespoons sugar
1/2 teaspoon fine sea salt
lots of freshly ground white pepper
whole black olives for garnish
red radish slices for garnish
Bring about 4-6 quarts water to boil. Add about 1 tablespoon salt and a drizzle of oil. Bring back to the boil. Add pasta, and cook according to the time stated on the package. When done, drain immediately and pour into a beautiful bowl. Sprinkle with olive oil and a little fine sea salt, toss well. Let cool. Add diced celery, olives, and pickles. In glass measuring cup, whisk together the mayonnaise, mustard, vinegar, pickle juice, sugar, salt, and pepper. Taste to make sure it is just right. Toss into cooled macaroni, garnish with olives and radishes and serve. It is o-k for the kids to wear the olives on their fingers.
Recipe created 2001-05-21.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.