Friday, July 20, 2012

Hawaiian Macaroni Salad

I finally got an outside picture! The great thing about summer is, even if you come home late, there's still sun AFTER you've finished cooking everything to take a decent picture (notice the shadows, though, it was still getting late : ) )

Usually I'm not a big fan of traditional-style pasta salads, or anything involving mayonnaise, really (though I did grow a taste for it in France. It's just plain better quality there). But I definitely recommend this pasta salad for ANY grilling event. I paired this with grilled black bean burgers that had Gates BBQ sauce (if you don't know about this, google it now and buy some online. Link provided) pus cheddar cheese, fresh lettuce and tomato toppings and diced watermelon. Add any seasonal summer beer and you're good to go. WA-BAM. Summer.

Hawaiian Macaroni Salad
from Tide and Thyme

1 lb pasta (elbow macaroni, spirlini, etc.)
1/2 cup cider vinegar
 2 cups milk, divided
1 1/2 cups mayonnaise (I used Kraft Mayo with olive oil)
1 Tbs. brown sugar
4 scallions, sliced thinly (green part only)
1 large carrot, peeled and grated
1 celery rib, chopped finely
2 tsp. black pepper
1.5 Tbs. salt, divided

1. Bring a pot of water to boil, add 1 Tbs. salt and the pasta and cook until very soft, about 15 minutes.
2. While pasta is cooking, whisk together 1.5 cups milk, 1 cup mayo, brown sugar, 1/2 tsp. salt, and 2 tsp. black pepper
3. Drain pasta and return to pot. Add vinegar and toss until mostly absorbed.
4. Transfer pasta to a bowl with a lid and cool for 10 minutes. Stir in dressing, until pasta is completely coated and then cool completely.
5. Add scallions, carrot, celery, remaining 1/2 cup milk, and remaining 1/2 cup of mayo to pasta. stir to combine and season with salt and pepper to taste.
6. Cover and let sit at least an hour (I left mine over night and it was perfect the next day).

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