Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics: Pasta Salad Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

Pasta Salad Recipes Biography

Source(google.com.pk)
When you have a week straight of over 100° temps, you start looking for cooler things to make. My mother whipped up this macaroni salad earlier this week and I think I ate half of the whole bowl. Think macaroni and deviled egg make love child and you’ll be in the vicinity. There is a hard boiled egg, some roasted red bell pepper, chopped spring onions, a generous amount of mayo, and seasoning with sweet paprika. Perfect for a summer BBQ or picnic salad.

2 cups (about 1/2 lb) dry macaroni pasta (use rice pasta for gluten-free version)
Salt
1 hard boiled egg, chopped
1 roasted red bell pepper*, chopped
1 Tbsp fresh chopped parsley
1/4 cup chopped spring onion or green onion
1/2 teaspoon lemon juice or vinegar
A generous amount of mayonnaise (1/3 to 1/2 cup)
Several pinches of paprika
Freshly ground black pepper to taste

* Trader Joes carries a good product, jarred roasted red bell peppers packed in oil and vinegar. We usually use these in recipes calling for roasted bell peppers. Alternatively, you can roast a fresh bell pepper by blackening it over an open flame on a gas range or broiling until the skin blisters on all sides. Remove from heat source, place in paper bag, after a few minutes remove from bag and scrape off the blackened bits. Discard seeds and stem.

Method

1 Cook macaroni, as directed on its package, in at least 2 quarts of salted water (1 teaspoon of salt per quart of water). When cooked through, but still slightly firm (al dente) remove from heat, drain and rinse with cool water until room temperature.
2 While macaroni is cooking, put chopped onions into a small bowl and sprinkle the lemon juice or vinegar over them. This will serve to take the edge off the onions.
2 Combine cooked macaroni, onions, and all other ingredients in a large serving bowl. Adjust seasonings to taste.

Almost every other Friday growing up my mother would serve the family this tuna macaroni salad. With six kids she loved this standard; it was easy to make, filling, relatively inexpensive, and best, we all gobbled it up.

1 cup uncooked elbow macaroni

1 teaspoon salt
1 quart water

1/2 cup chopped green onion
1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
1/4 cup chopped fresh parsley, packed
2 cans of tuna, packed in olive oil (do not drain), or if you get tuna packed in water, drain the water out and add 2-3 Tbsp olive oil.
2 stalks of celery, chopped
Juice of 1/2 lemon, freshly squeezed
1/4-1/3 a head of lettuce (preferably iceberg lettuce), sliced first and roughly chopped into 2 inch long strips
1/2 cup mayonnaise
1/2 teaspoon paprika (we use sweet Hungarian)
Fresh ground pepper

Method

1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.
2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Add the cooked and drained macaroni. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.
Eat up. This salad does not make good leftovers as the lettuce will eventually get soggy.