Tuesday, March 6, 2012

Macaroni salad

We finally put one of wedding gifts to use this weekend when Aaron smoked a chicken for dinner. Being early March, we scratched our heads a bit for a suitable side. Since we were using a marinade recipe from Gary Wiviott's Low and Slow, we decided to give his macaroni salad a try.

We were a little skeptical given the short and simple ingredient list. I was foolish to have doubted the pitmaster. The macaroni salad was surprisingly addicting. This is a great dish to bring for a potluck anytime of the year using common ingredients. The addition of halved grape tomatoes would make a nice twist.

 Creamy Macaroni Salad
adapted from Low and Slow

12 oz box of vegetable macaroni pasta, cooked al dente
1/4 c red onion, minced
2 celery ribs, minced
3 tbsp minced, flat leaf parsley
2 tbsp fresh lemon juice
1 tbsp dijon mustard
1/4 tsp garlic powder
1 tsp Louisiana style hot sauce
3/4 c mayonnaise

1. Place the cooked pasta in a large mixing bowl. Stir in all the ingredients and gently fold in the mayonnaise. Season with salt and pepper.
2. Refrigerate, covered, for 1 hour before serving. Store in the refrigerator for up to two days.

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