The Ultimate Macaroni Salad The Ultimate Macaroni Salad

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Lara McGraw

This recipe will become your go-to for picnics, potlucks and the like. The dressing will continue to thicken as it stands; if you make the salad a day in advance, add water, a tablespoon at a time, before serving to reach the desired consistency.

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes

Ingredients

  • 1 carrot , finely chopped
  • Half small onion , finely chopped
  • 1/2 cup cider vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 4 cups elbow macaroni (about 460 g)
  • 3 green onions , chopped
  • 1 225 mL jar diced pimiento peppers , drained
  • 1 1/4 cup mayonnaise
  • 3/4 teaspoons pepper

Method

In large bowl, combine carrot, onion, vinegar, sugar and salt; let stand for 10 minutes.

Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain; rinse under cold water until chilled. Drain well.

Add pasta, green onions, pimiento peppers, mayonnaise and pepper to carrot mixture; toss to coat. Cover and refrigerate for 1 to 24 hours before serving.

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 386 mg
  • Sugars 5 g
  • Protein 5 g
  • Calories 324
  • Total fat 19 g
  • Potassium 93 mg
  • Cholesterol 9 mg
  • Saturated fat 3 g
  • Total carbohydrate 33 g

%RDI

  • Iron 9
  • Folate 38
  • Calcium 1
  • Vitamin A 17
  • Vitamin C 27
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Lunch & Dinner

The Ultimate Macaroni Salad

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