From Food Network Kitchens
A lot of the food bloggers I follow are really kind, sweet people. From what I can tell, they live their lives on an advanced holiday schedule, graciously vetting and posting all holiday-themed recipes as much as a week before said holiday.
I am not those bloggers. Hence, 1 week after Labor Day, as the weather spirals further and further from anything remotely resembling BBQ inspiration, I am finally posting the macaroni salad I served last weekend. On the plus side, summer will (theoretically) return one day, and Chicago’s 9 month winter should afford me enough time to figure out how to set up a recipe search feature. So catalog this one in the back of your brain, and then come back and search for it come June!
- 2 cups dry elbow macaroni
- 1/3 cup diced celery
- 1/4 cup minced red onion
- 1 Tbsp minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato
- 4 oz block of mozzarella cheese, cut into 1/4-inch cubes
- 1/2 cup mayonnaise
- 3/4 tsp dry mustard
- 1 1/2 tsp sugar
- 1 1/2 Tbsp cider vinegar
- 3 Tbsp sour cream
- 1/2 tsp salt
- additional salt + pepper, to taste
- Cook macaroni according to box. Dry well and allow to cool for about 10 minutes.
- In a large bowl, combine macaroni, celery, onion, parsley, tomato, and cheese.
- In a small bowl, whisk together mayo, mustard, sugar, vinegar, sour cream, and salt.
- Pour the dressing over the salad and stir to combine. Season with more salt, plus pepper, to taste.
- STORE IN YOUR FRIDGE TILL TOMORROW!!! Promise me you won’t eat this on the day you make it, and then think, huh, this wasn’t very good. Cause I’m telling you right now, it NEEDS a night in the fridge to meld together.
- While I’m at it, double the recipe so you’ll have leftovers, cause if it tastes 100% better after one night in the fridge, it’s 200% better after two nights!
Serves 6 generous side helpings.