Yay, summertime is right around the corner! Time for picnics, BBQs and delicious goodies like macaroni salad.
This recipe is a family favorite, invented by our Aunt Pam. It’s tasty and easily scale-able to serve a crowd. At the (slight) risk of excommunication, I’m sharing the secret recipe with all of you. Try it at your next cookout!
Aunt Pam’s Famous Macaroni Salad
For every 2 cups dry pasta:
1/4 cup vegetable oil
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped parsley
4 hardboiled eggs*, chopped
10 sweet pickles, chopped (I love sweet pickles, so I used about 15)
1/2 of a red onion, chopped
1 bunch of green onions, chopped
4 ribs of celery, chopped
1/2 can of chopped olives (save the rest for pizza night)
1 rounded tablespoon mayonnaise
1 squirt mustard, to taste
Sweet pickle juice to moisten
Optional, not pictured:
1 can kidney beans, drained and rinsed
1/2 cup salad-size shrimp, drained and rinsed
*Save water and don’t dirty an extra pan–after the pasta is done, use the pasta water to hardboil the eggs.
Boil the pasta in salted water until al dente. While the pasta is cooking, prep the rest of your ingredients and place in a large bowl. Drain and rinse the pasta in cold water. Add the pasta to the goodies and stir gently to combine. Taste to see if more seasoning is needed, then refrigerate. Best served the next day, so flavors can blend. Enjoy!