Wednesday, April 25, 2012

The recipe that started it all: Macaroni Salad

This recipe right here is probably what gave me that push to actually start on my blogging journey. The idea had been in the back of my mind for awhile but when I couldn't figure out where I'd placed this recipe one day; it was then that I thought "What the heck, let's give this a go."

I did end up finding my written copy....after digging around through the cupboard where I store my cookbooks and recipe cards. I first tried this salad at one of my brother's old girlfriend's graduation open house several years ago. I immediately had to ask her mom for the recipe, I've had traditional macaroni salad before and liked it but I really loved the slightly sweet dressing plus it contains a lot of my favorite veggies!

This makes a lot of macaroni salad! It's perfect for potlucks, graduations, showers, anything where you need to feed a crowd. So it only makes sense that I make it a couple of times each year; but each time I do, I savor each bite and enjoy any leftovers I might have. I'm actually having a small bowl right now, enjoying some peace and quiet while the kiddos nap.....pure bliss I tell ya!

Macaroni Salad

1 lb. elbow macaroni, cooked according to package
2 c. mayonnaise, I use Hellmann's
1/4 c. vinegar
1-14 oz. can sweetened condensed milk
3 large carrots, grated
1 large onion, chopped
1 large green pepper, chopped
3-4 celery stalks, chopped in small pieces
1 cucumber, chopped


Mix mayonnaise, vinegar and sweetened condensed milk in a bowl and set aside. In a large bowl combine cooked pasta (drain and rinse under cold water) and veggies. Pour mayonnaise mixture over pasta and veggies and stir well. Refrigerate for at least a few hours until ready to serve.

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