Authormanar
Introduction
What's up, guys! Welcome back to the channel. Cookout season is in full swing, and no spread is complete without some kind of pasta salad. Now, I've shown you my Italian pasta salad and my seafood salad, but today, I'm going to show you how to make a traditional Southern macaroni salad. For this version of pasta salad, we're going with a creamy dressing to go over the macaroni noodles, lots of vegetables, and some optional boiled eggs for texture and a bit of protein. Let's get started!
Ingredients:
1 lb elbow macaroni
Salt (for pasta water)
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 stalks celery, diced
Fresh parsley, chopped (for garnish)
4 hard-boiled eggs, diced (optional)
For the dressing:
1.5 cups good quality mayonnaise (I prefer Dukes)
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp Cajun seasoning
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tbsp relish
Salt and pepper to taste
Instructions
Boil the Pasta and Eggs:
Place the eggs in a pot of cold water. Bring to a boil and cook for 12 minutes. Transfer the eggs to an ice bath to stop the cooking process, then peel and dice them.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and let cool.
Prepare the Vegetables:
Dice the bell peppers, onion, and celery into small pieces, about the same size as the macaroni or smaller.
Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, and honey. Mix well.
Add the Cajun seasoning, smoked paprika, garlic powder, relish, salt, and pepper. Whisk until smooth and creamy.
Combine Ingredients:
Fold the diced vegetables into the dressing.
Gently fold in the diced boiled eggs.
Add the cooled elbow macaroni and mix until everything is well combined.
Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until cold.
Before serving, garnish with fresh parsley and a sprinkle of Old Bay or smoked paprika for an extra pop of flavor and color.
Conclusion:
And there you have it—a delicious, creamy, and tangy traditional Southern macaroni salad that's perfect for your next cookout. This recipe is highly customizable, so feel free to add your favorite proteins like shrimp or tuna fish. Remember, it's best served cold, so give it enough time to chill in the fridge. Now, let's taste this masterpiece. It's creamy, tangy, and packed with flavor—a perfect side dish for any summer gathering. Enjoy, and happy cooking!
Created by : Mr. Make It Happen
Introduction
What's up, guys! Welcome back to the channel. Cookout season is in full swing, and no spread is complete without some kind of pasta salad. Now, I've shown you my Italian pasta salad and my seafood salad, but today, I'm going to show you how to make a traditional Southern macaroni salad. For this version of pasta salad, we're going with a creamy dressing to go over the macaroni noodles, lots of vegetables, and some optional boiled eggs for texture and a bit of protein. Let's get started!
Ingredients:
1 lb elbow macaroni
Salt (for pasta water)
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 stalks celery, diced
Fresh parsley, chopped (for garnish)
4 hard-boiled eggs, diced (optional)
For the dressing:
1.5 cups good quality mayonnaise (I prefer Dukes)
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp Cajun seasoning
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tbsp relish
Salt and pepper to taste
Instructions
Boil the Pasta and Eggs:
Place the eggs in a pot of cold water. Bring to a boil and cook for 12 minutes. Transfer the eggs to an ice bath to stop the cooking process, then peel and dice them.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and let cool.
Prepare the Vegetables:
Dice the bell peppers, onion, and celery into small pieces, about the same size as the macaroni or smaller.
Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, and honey. Mix well.
Add the Cajun seasoning, smoked paprika, garlic powder, relish, salt, and pepper. Whisk until smooth and creamy.
Combine Ingredients:
Fold the diced vegetables into the dressing.
Gently fold in the diced boiled eggs.
Add the cooled elbow macaroni and mix until everything is well combined.
Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until cold.
Before serving, garnish with fresh parsley and a sprinkle of Old Bay or smoked paprika for an extra pop of flavor and color.
Conclusion:
And there you have it—a delicious, creamy, and tangy traditional Southern macaroni salad that's perfect for your next cookout. This recipe is highly customizable, so feel free to add your favorite proteins like shrimp or tuna fish. Remember, it's best served cold, so give it enough time to chill in the fridge. Now, let's taste this masterpiece. It's creamy, tangy, and packed with flavor—a perfect side dish for any summer gathering. Enjoy, and happy cooking!
Created by : Mr. Make It Happen
