Macaroni Salad
This is a classic and creamy American side dish that is served with rotisserie chicken and barbeque. It is packed with mustard, mayonnaise, herbs, spices, and vegetables. It is a balanced and easy recipe that anyone can prepare for family gatherings or events.
Ingredients
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- Elbow macaroni400 grams
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- Water1 litre
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- Saltto taste
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- Cabbage, thinly sliced½
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- Carrot, julienne1
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- Orange pimento, roughly chopped1
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- Red pimento, julienne1
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- Capsicum, julienne1
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- Black pepper powder½ teaspoon
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- Olive oil1 tablespoon
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- Chilli garlic powder½ teaspoon
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- Dried oregano½ teaspoon
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- White pepper½ teaspoon
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- Saltto taste
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- Lemon juice1 teaspoon
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- Mustard paste1 teaspoon
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- Cream½ cup
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- Mayonnaise1 cup
Preparation
- Take a cabbage and slice it thinly. Keep for later use.
- Cut carrots into thin strips. Save for later use.
- Roughly chop orange bell pepper and save for later use.
- Take red pimento and cut into fine julienne.
- Cut capsicum into fine julienne. Save for later use.
- Add water and salt in a small pot, stir, and bring to a boil.
- Add elbow macaroni, stir, and cook for 8 minutes until al dente.
- Add black pepper, olive oil, chilli garlic powder, dried oregano, white pepper, salt, lemon juice, mustard paste, cream, and mayonnaise.
- Then add julienned green bell pepper, red pimento, orange pimento, sliced cabbage, and julienned carrot. Mix thoroughly.
- Enjoy! Please give us your feedback in the comments below.
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