Classic Macaroni Salad
This is the macaroni salad you know from childhood: sweet and zippy, creamy and comforting. Use a good quality whole-wheat macaroni, and nobody will even know it's in there, but along with all the veggies, it'll tip this old standby towards wholesomeness. A couple of finely chopped hard-boiled eggs is a welcome addition, as long as nobody in your family is averse to them.
Total time: 20 minutes
Yield: Serves 8-10
1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
1 1/2 cups coarsely grated carrots (about 2 large)
1 cup diced celery (about 2 stalks)
1 fat scallion, sliced in half lengthwise and slivered
1 cup Hellman's or Best Foods mayonnaise
1/4 cup white vinegar
1/2 cup sugar
1 tablespoon hotdog relish
1 tablespoon yellow mustard
3 teaspoons kosher salt (or half as much table salt)
Freshly ground black pepper
2 tablespoons finely chopped parsley
- Combine the pasta and vegetables in a large bowl.
- Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. The salad is good like this -- but it's even better if it gets a chance to sit in the fridge, covered, for an hour or two.