Old fashioned macaroni salad with sweet pickles

Mushy noodles do not a good macaroni salad make! They should still be just a little firm inside but to your liking. Next, youвЂ™ll want to ensure that you only cook your elbow macaroni al dente. You are just letting the pasta absorb the salt as it cooks so that the flavor is evenly dispersed throughout the finished dish. It sounds like a lot but itвЂ™s really not. I typically use 2 tablespoons for every 4-6 quarts of water. First, you must add salt to your pasta water. Perfectly boiled pasta is essential to a flavorful classic macaroni salad. Old Fashioned Macaroni Salad Cooking Tips

Just like with the mayo, get something you can feel good about using. Sweet pickle juice is the secret ingredient and it does wonders for this macaroni salad. If you wouldnвЂ™t love it on a sandwich, you wonвЂ™t love it in your classic macaroni salad.ДЄdding sweet pickle juice to your dressing will make it lip smackinвЂ™ good. Buying the cheapest mayo you can find will only be apparent in the finished product. Using a quality store-bought mayonnaise will really help boost the flavor profile of your dressing. This easy macaroni salad is fantastic either way, but I prefer to chill it overnight whenever time allows. But, if you can throw your classic macaroni salad together the day before and let it sit in the fridge overnight you can really coax out some incredible flavor. Then taste and adjust the seasoning as needed after chilling your classic macaroni salad. As food gets colder, the flavors and aromas are dulled as maximum taste isnвЂ™t achieved until at least 72 degrees Fahrenheit (according to studies).ДЄnyhow, I recommend seasoning according to the recipe directions at first. So, first things first.Д¬hilling foods is often necessary for things like cold pasta salad, but it also means that you must season more aggressively. Variation: Add 2 cups of cooked chicken (canned okay), 1-1/2 cups of cubed ham, 2 cups of small, cooked shrimp, drained, canned salmon alone, or in combination with, 2 cans of tuna, well drained, or just use the tuna alone.Making this easy macaroni salad taste absolutely fantastic requires just a little finesse and a lot of love.

Can also serve on individual chilled salad plates dressed with lettuce leaves or shredded lettuce, with a garnish of crumbled egg and cooked bacon. Top with cooked, crumbled bacon and chopped fresh parsley. Tip: For a pretty presentation, garnish with a little paprika and lay slices of hard boiled eggs across the top. Other add-ins: Sliced or chopped black or green olives, chopped or grated carrot, green, red or yellow bell pepper, red onion, frozen, thawed green peas, sliced green onion, chopped, boiled eggs, seeded and chopped tomatoes, seeded and chopped cucumber, cooked, crumbled bacon, shredded or cubed cheese, Cajun seasoning, garlic powder, and fresh herbs are all good choices. Refrigerate before serving for at least 2 hours, or overnight, if possible toss again before serving, stirring in additional mayonnaise or pickle juice if more moisture is needed.Д¬ook's Notes: I use Zatarain's Creole mustard and bread and butter fridge pickles and juice. Taste, add salt and pepper, taste and adjust as needed. Top with the onion, celery, pimentos, pickles and pickle juice and toss. Drain, rinse and drizzle with olive oil add to serving bowl. Cook pasta in well salted water until al dente according to package directions. In a large serving bowl, whisk together the dressing ingredients set aside.

Old fashioned macaroni salad with sweet pickles