Macaroni Salad Americas Test Kitchen Recipes

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MACARONI SALAD (AMERICA'S TEST KITCHEN)



Macaroni Salad (America's Test Kitchen) image

Make and share this Macaroni Salad (America's Test Kitchen) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 42m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb elbow macaroni
salt
1 cup mayonnaise
1 celery rib, chopped fine
3 hard-boiled eggs, peeled and chopped fine
1/4 cup . minced sweet pickle
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
3 tablespoons minced red onions
2 teaspoons Dijon mustard
pepper

Steps:

  • Cook the macaroni in 4 quarts boiling water seasoned with 1 tablespoon salt, until thoroughly tender, 10-12 minutes.
  • Drain and rinse the macaroni under cold water until cool.
  • Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.
  • Cover the macaroni with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.
  • Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.
  • Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 200.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 56, Sodium 54.4, Carbohydrate 36, Fiber 1.7, Sugar 2.5, Protein 8

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