Although this post is titled 'Macaroni Salad,' no macaroni were actually used in this recipe. You've just been trolled! In all seriousness though you can pretty much substitute any non-noodley pasta. In this case I opted to use campanelle which are bell shaped pastas; it was nice because the bell kind of served as little cornucopias for the sauce and ingredients. I decided to do this recipe because I've been craving macaroni salad for ages. No not the gooey crud you get in a bucket from the supermarket; I was craving something restaurant quality. More specifically, I was craving the macaroni salad from a little business in the South Bay called Cherrystones. The quality of their food is amazing and one of the most memorable things of course was their macaroni salad. If you're ever in the area, do try the Chilean sea bass; it comes with macaroni salad. (; Bon Appetit!
Macaroni Salad
1/2 pound pasta
1/2 cup mayonnaise (I went real light on the mayo, just add more if desired)
1 teaspoon rice vinegar
1/2 teaspoon black pepper
1/2 teaspoon salt
3 stalks of celery, diced in small pieces
1/2 carrot, diced in small pieces
1/4 cup onions, diced finely
4 sticks of imitation crab, shredded
1. Cook pasta as instructed on the package. Rinse cooked pasta under cold water and allow pasta to cool and excess water to drain.
2. Mix the mayonnaise, onion, rice vinegar, salt, and pepper in a large bowl.
3. Add the cooked pasta to the sauce and coat evenly.
4. Fold in the chopped celery, carrot, and imitation crab.
5. Refrigerate and serve cold.
If desired, you can also add some chopped boiled egg! I didn't add egg because I forgot. ): Enjoy!
