Creamy Macaroni Salad With Crunchy Cucumbers, Carrots, Peppers, and Artichokes I grew up in Great Neck, Long Island, a suburb of New york city. There was a German delicatessen three blocks from our house and I often walked there with my parents. The owner, the father of a school friend, was kind and generous. Every time I walked in the store, he gave me a free sample of one of his salads. "You can taste any one you want, " he assured me. My answer was always the same. "Macaroni, " I replied, pointing to my choice. The salad had a creamy texture and, unlike the others I had tasted, contained chopped tomatoes. If i recall, it also had green peppers, but not celery, which has a strong flavor. Anyway, the exact recipe doesn't matter now. What I wanted beats by dre uk was creamy texture and a slightly sweet dressing. Since then, I have tasted many macaroni salads.
Many were as simple as cooked pasta with mayonnaise and pickle relish. Sometimes more adventurous cooks added sliced hard-cooked eggs and chunks of ham. Other cooks added canned tuna, salmon, or cooked shrimp. But even with these additions, the salad could be clumpy and dry. I've been looking the salad of my childhood years, a creamy macaroni salad that satisfies taste and tongue. Updated recipes for this classic often call for spiral, colored, or flavored pasta. But I don't want spinach or carrot or beet pasta in my salad. Besides, the classic recipe is always made with elbow macaroni. How could I get the same creamy, slightly sweet flavor of the German deli salad? My solution was to mix commercial coleslaw dressing and mayonnaise. Though I used mayonnaise made with olive oil, you may use regular mayonnaise or a reduced fat product. However, I would not recommend the artificial product that has no fat whatsoever. I made this salad yesterday and it tastes even better today. The artichokes are a flavorful surprise, but you may substitute defrosted frozen peas if you wish. Having a family cheap beats by dre picnic? Are you going to a potluck supper? Creamy Macaroni Salad with Crunchy Cucumbers, Carrots, Peppers and Artichokes may be just the right dish.
Put the salad into a medium-size container, cover it, and set the container on a bed of ice to ensure food safety. You may also keep it cool with two "blue ice" packs. Here's the recipe, now dig in! Ingredients 8 ounces elbow macaroni (half a box ), cooked 1/2 peeled cucumber, cut into fourths, seeded and chopped 1 cup petite carrots 1/2 red pepper, seeded and chopped 1/2 green pepper, seeded and chopped 1 cup canned, quartered artichokes, well-drained 1/4 cup purple onion, finely chopped 2 tablespoons flat leaf parsley, chopped 1/2 cup coleslaw dressing 1/2 cup olive oil mayonnaise Salt and pepper to taste (may be omitted ) Method Cook macaroni according to package directions. Pour into strainer, rinse under cold water, and transfer o large mixing bowl. Add all of the vegetables. In a small bowl, whisk together coleslaw dressing and mayonnaise. Pour over salad and toss gently. Season to taste. Cover and refrigerate beats by dre at least an hour to combine flavors. Macaroni salad continues to absorb moisture in the refrigerator. This salad should look and taste creamy. If it has gotten dry, add a little more dressing and a little more mayonnaise. Makes 6 generous servings. Copyright 2011 by Harriet Hodgson.
