Macaroni Salad; looking for new twist
I will be making a macaroni salad for 30 to accompany steamed cheeseburgers on Monday night for my set- back league. Looking for a new variation/twist on the basic. Thanks in advance.
Babs
Nov 11, 2005 02:16PM
Use a different shape: like cavatappi (screw-shaped) or casalinga/gemelli.
Use sour cream and/or buttermilk instead of mayonnaise and pickle juice.
Use a bit of microplaned lemon zest, celery seed and finely minced dill to flavor, in addition to salt and freshly ground pepper. A pinch of cayenne to taste, too.
Instead of celery and carrot, consider finely shredded parnsip and celeriac.
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tinny chunks of extra sharp cheddar cheese is good
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I use small-shell macaroni, to which I add chopped hard-boiled eggs, sweet pickle relish, finely diced Bermuda (white) onion and celery and about a pound of shrimp meat. I make a dressing of mayonnaise, prepared mustard, sweet pickle juice, cider vinegar, salt, freshly ground pepper and Watkins Potato Salad Seasoning. People always rave about this salad, and it is much faster to make than potato salad.
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Have a couple of easy versions:
1. Elbow macaroni, sliced green olives, onions, cubed cheddar cheese. Dressing of a bit of Hellmans, olive juice and some dry mustard.
2. Your choice of pasta ( I like mostaccioli), Lots of garlic- use more than you think you need. S/P, fresh thyme and a good olive oil. I always add chicken to this dish. Is is really easy and really tasty. But you need to add more garlic and oil that you thnk you need. I serve freshly grated cheese on the side. A meal in itself.
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Try drained jarred artichokes, cooked brocoli, chopped kalamata olives or a good olive tapenade, grated carrots, a few drops of hot sauce and mayo. Delicous!!
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Apples and toasted & sliced almonds.
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My mom makes a good version I've not seen elsewhere.
Elbow macaroni, tuna fish, sliced cukes, cubed tomatoes, salt, pepper, and mayo. She also does a variation on this and also adds chopped onions and peppers.
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There's one little touch I love in the old standby. Celery seed.
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I dress mine with a 50-50 mix of Hellman's and buttermilk, with a big glob of pickle relish, a lot of fine-chopped celery and onion (why they invented the Cuisinart!), salt and maybe a dash of vinegar or lemon if it's too flabby. Have the pasta still warm and just al dente; dress it fairly heavily, so it's verging on soupy, then refrigerate it covered for at least eight hours - the pasta will absorb much of the moisture and be both tasty and tender.
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The best macaroni salad on the planet is the one from THE STORE COOKBOOK.
Every time I make it, I get calls and e-mails the next day. It is out of this world.
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The secret ingredient is believe it or not G. Washington boullion powder.
e-mail me if you want the recipe.
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Please post so we all can enjoy!! I always love new recipes. TIA
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Thanks everyone for all the yummmy ideas.
I would also love the recipe from The Store Cookbook from Fleur please.
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Here's a link to The Store's macaroni salad recipe. It's actually the late Bert Greene's Famous Ziti Salad.
Link: http://www.thefoodmaven.com/diary/arc...
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Note that the recipe calls for combining mayo and sour cream for the dressing. Using a combination of the two (or a combo of mayo and unflavored yogurt) adds a bright, tart note to pasta salads.
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I make macaroni (or other pasta) salads with pesto or with Thai green or red curry paste added to the mayo. It's nice with a few peas in it.
But what is a steamed cheeseburger?
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Bert Greenes The Store Cold Ziti Salad
Serves 8-10
1 1/2 tablespoons salt
1 pound ziti
1/4 cup milk
1 medium red onion, finely diced: RESERVE 1 large TBS for GARNISH
2 medium tomatoes, finely diced: RESERVE 1 large TBS for GARNISH
2 small green,red,or orange peppers, finely diced: RESERVE 1 large TBS for GARNISH
6 sweet gherkin pickles, finely diced RESERVE :1 large TBS for GARNISH
1 large shallot, finely diced
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packages G Washington brown bouillion powder
1 teaspoon red wine vinegar
1 tablespoon sweet pickle juice
1/4 cup finely chopped fresh dill
Salt and fresh ground pepper to taste
Add salt to rapidly boiling water, then cook ziti until just tender. Drain, then pour into a large bowl.
Sprinkle ziti with 1/4 cup milk to moisten. Stir well.
Add vegetables and toss.
In a separate bowl, mix together sour cream, mayonnaise, bouillon, vinegar, pickle juice and dill.
Add dressing to ziti and vegetables. Mix well. Add salt and freshly ground pepper to taste.
Garnish with reserved diced vegetables.
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I found a copy of Bert Greenes The Store COOKBOOK on eBAY for $4. Don't miss it!
A wonderful cookbook.
Link: http://cgi.ebay.com/Store-Cookbook-Th...
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When he used to write for the Daily News, I cut out his column every week, they are among some of my favorite recipes of all time.
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I agree, his recipes are terrific. The book is well worth buying. $4 on eBay is a deal!
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I just came asross a James Beard recipe for potato salad. He uses capers. I wonder if that would be a worthwhile new twist for macaroni salad.
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I just came asross a James Beard recipe for potato salad. He uses capers. I wonder if that would be a worthwhile new twist for macaroni salad.
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chop up a whole bunch of fresh basil, some red onions, and some capers. add to whatever else you'd usually put in. kalamata olives are also tasty...
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