3 way Macaroni Salad

Here is a basic macaroni salad that can be served three ways, depending on what you feel like. A great deli-style Mac salad, a shrimp salad, or a ham & egg salad. Once you get the basics down you can play with just about anything you wish to add.

First make the dressing, then cook the pasta, let it cool! Blend together. Refrigerate overnight and freshen in the morning with the yogurt.

Ingredients;

1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water

For the dressing:

1 cup mayonnaise, plus an extra spoon as needed

¼ cup white vinegar

1 or 2 tbsp white sugar

2 tablespoons mustard

2 tsp kosher salt, plus more to taste

½ teaspoon ground black pepper
1 Tbs sweet and sour sauce is optional

½ cup green onions, white and light parts

1 cup finely diced celery

½ cup diced green pepper

½ cup grated carrot

5 oz tub of plain non fat Greek style yogurt

Directions:

Make the dressing first. Mix the vinegar and mustard into the mayonnaise. Add the sugar and taste before mixing in salt & pepper. If using, add the sweet & sour sauce now.

 

 Do your cutting: you want the dices to be even and about ¼ inch across. About the size of a green pea.

Mix the vegetables into the dressing. Cover and place in refrigerator four about 2 hours. This lets the flavors blend and partially pickle in the vinegar.

Now cook the macaroni. Cook it all the way not just to al dente'. When finished, drain into a colander but DO NOT RINSE. Let it drain for a few minutes shaking occasionally to completely drain.

Now cool the pasta by placing in a large bowl and tossing with a spatula. You want it down to room temperature. This is an important step. As the pasta cools a thin layer of starch forms that will attract the dressing.

When it is cool to the touch you will find it tends to stick to your hand. This is what you want.

Gently fold in dressing & vegetables into the pasta. Do not taste yet! Cover and refrigerate for a few hours or best overnight.

You will find that nearly all of the dressing will have disappeared into the pasta. Taste test for any salt & pepper at this time. I like to freshen it up with a bit of non fat plain flavored Greek style yogurt. This gives it a nice texture without making a mayonnaise soup out of it.

Now if you wish to make all three versions, dish out about a third of the mix. Thaw out a lbs of 31 – 40 sized shrimp. I cut each one so they are not so large. Mix this into the pasta mix and garnish with a dash of old bay seasonings. Cover and refrigerate.

Now take a half of what is left and dish it into a large bowl. Cut up 6 hard cooked eggs and about ½ cup of tiny cubes of ham. Mix these into the pasta. Again cover.

Now you have three fantastic home made salads for any outside eating you might plan. Just don't let the mayo egg mixture sit in the sun for long, it will make people sick. Even in the refrigerator, don't plan on keeping for more than a week.

For our music: https://www.youtube.com/watch?v=SJF6xSpDdZs

What a hot weather treat to serve my Master Indy.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon