Image ©Talie & Dot Creative
This classic pasta salad is perfect for a healthy side dish, or weekend barbecue, and is our families go to macaroni salad.
The Best Classic Pasta Salad | Garden to Table Recipe
2 cups elbow macaroni (uncooked)
1 cup mayonnaise (or low fat mayo)
2 tbsp sweet green relish
2 tsp sugar (or sugar substitute)
1/2 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper
1 large hard-boiled egg (sliced & optional)
1/2 cubed marble cheese
1/4 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped or grated carrot
Dash paprika (optional)
Chopped cucumber (optional substitution)
- Cook macaroni according to package directions, we prefer our pasta cooked slightly over al denté; drain and rinse with cold water being sure to cool completely.
- In a large bowl, combine the macaroni, marble cheese, onions, celery, carrots and egg (or you can add it as a garnish). In a small bowl, combine the mayo, sweet relish, sugar, mustard, salt and pepper. Add the mayo mixture to the pasta and gently coat.
- Refrigerate 4-6 hours, or overnight in the fridge, before serving as this will allow the flavours to intensify.
- Garnish with paprika (and egg if you would like).
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