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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mac Salad Recipe

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This recipe for Mac Salad is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. elbow macaroni
2 T. vinegar (white or apple cider)

Dressing:
5 C. Best Foods mayonnaise, divided
2 T. brown sugar (brown coconut sugar, if have)
1 tsp. garlic powder
2 tsp. salt
2 tsp. black pepper, ground

2 large carrots, grated
1 large sweet onion, grated (including any juice)
Directions:
Directions:
MACARONI:
Bring a large pot of salted water to a boil over high heat. Cook the macaroni according to package directions, then cook an additional 5 minutes.This will result in the pasta being soft and plump, which will absorb the dressing better. Drain well in a colander, but do not rinse. Put back in the pot and stir in vinegar. Put the lid on and let sit for 20 minutes to absorb the vinegar and cool.

DRESSING:
Combine 4 C. of the mayonnaise, brown sugar, garlic powder, salt and pepper. Stir half of the dressing into the pot of pasta, cover and let sit another 20 minutes to give the pasta time to absorb the dressing. Then add the remaining dressing and vegetables and stir well to combine. Taste and adjust seasoning with salt and pepper, as needed.

Chill at least 4 hours. Add the last cup of mayonnaise before serving.
Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Variations: add chopped celery and/or green onions.

 

 

 

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