I'm not talking about the too sweet, greasy, mushy stuff you get out of a box - YUCK!
I'm talking about the fresh, creamy macaroni salad full of diced veggies that your grandma (mom, aunt, cousin, dad... neighbor?) used to make that is SO SUMMER!
I'm not saying you have to have this every time you BBQ, but a couple times each summer is good.
AND - this is a 'slimmed down' version, so not too much guilt here!
Make it, eat it and reminisce about past summer BBQ's.
Or, just make it and eat it. :)
What you will need:
- 1 lb. elbow macaroni
- 3 hard boiled eggs
- 3 ribs celery
- 1/2 onion
- 2 medium pickles
- 3-4 green onions
- 1/2 red bell pepper
- 1/3 cup light sour cream
- 1/4 cup light mayo
- 1 small handful chopped parsley
- 1 1/2 tablespoons yellow mustard
- splash of pickle juice
- a few dashes Tabasco sauce
- salt and pepper to taste
Using a fork, smash the egg yolks in a small bowl until smooth, adding in a splash of pickle juice to help with this process. A splash means about 2 tablespoons, but it could take more or less.
It will be the consistency of hummus - mmm, I need to make hummus.....
Wait, what was I making...
Macaroni salad, that's right.
Add in in the mayo, sour cream and mustard.
Mix till smooth and completely combined.
Add in salt and pepper, chopped parsley and a few dashes of Tabasco.
**This does not make it spicy! It just adds flavor! (Use more if you like it spicy!)**
Pour the sauce over the pasta and veggies and mix thoroughly.
If you think it is too dry, you can add in another splash of pickle juice.
I think this salad is far better after it has sit in the fridge for a minimum of 1/2 a day.