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Southern Macaroni Salad

What you need: 

4 cups uncooked macaroni noodles
1 cup vegan mayo
1/3 cup sugar
2 tablespoons vinegar (any kind will work)
1/4 cup dijon mustard
2 teaspoons salt and pepper
2 stalks celery, finely diced
1 small-medium sized onion, finely diced
1 carrot, grated

What you do: 

1. Bring the pasta water to a boil and cook the macaroni according to package directions, for about 8 minutes or until al dente. Rinse, drain, and set aside.
2. Whisk the vegan mayo, sugar, vinegar, dijon mustard, salt, and pepper in a large bowl. Add celery and onion bowl.
3. Add carrot, and mix well. Add the drained macaroni and combine. This is best left in the fridge for 24 hours before serving.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 

SO HOW'D IT GO?

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Finally found this recipe again, I thought I lost it forever!  This is hands down the best macaroni salad recipe I have ever had.  Notice that it says to let it sit over night...that's why it's so much better the second day, all the flavors blend together to make something magical!

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Really yummy sauce- homerun! Halved the recipe and didn't have dijon mustard so used equal parts horseradish and regular yellow mustard. Also didn't have celery so just cut in diced red onion and baby carrots. Confession: I cooled for a little while in the freezer than ate the whole thing for dinner...myself :P

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So yum :) Tastes just like the one in the supermarket! I rinsed my pasta cold also, put it in the fridge for about 7 hours, and most of the dressing has been absorbed. It's still fine this way.

I halved the recipe as it was just me eating it, and I didn't add in the extra vinegar - the mayonaise I had was quite strong in vinegar, so I was afraid that if I added more I'd ruin it. Also didn't add the sugar, because I forogt haha.

Super yum and I'm pretty sure I will not longer be buying the premade ones with 30 ingredients in them. Thanks for the recipe :)

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I've been eating this all week. So so so so so so so good. :D Didn't make any changes.

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We ate some immediately, then I was eating leftovers for the next few days at lunch.  I almost liked it a little better the 2nd day...

maybe i'll try the super cold water next time and see if that helps the sitch <3

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;)b ;)b
This is a great recipe! Make sure you let it sit overnight, the flavors need time to marry.

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We ate some immediately, then I was eating leftovers for the next few days at lunch.  I almost liked it a little better the 2nd day...

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Fantastic!  I've tried several macaroni salad recipes and been less than impressed, but this one was perfect! 
I didn't have the 'pasta absorbing the dressing' problem - I rinsed my pasta in super cold water until it was cold, not just cool.  That might have helped. 

did you serve this that day or did you actually have a few days old leftovers? i made this again and kept the pasta/veggie mix separate from the dressing since i was just eating it myself as leftovers throughout the week... this was the way to go for me since i wasn't consuming it right away... i just finished it and still have a bit of the dressing left, which i will probably just use on a salad :)

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Fantastic!  I've tried several macaroni salad recipes and been less than impressed, but this one was perfect!  I actually followed the measurements, which I may not have done previously, but it turned out marvelous!  Left out the celery of course and halved the recipe, although I still used a whole carrot. 
I didn't have the 'pasta absorbing the dressing' problem - I rinsed my pasta in super cold water until it was cold, not just cool.  That might have helped. 

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