Follow by Email

Saturday, June 21, 2014

Macaroni Salad


16 oz elbow macaroni, jumbo or regular
2 cup real mayonnaise
1/2 cup buttermilk
1/3 cup sugar
1/4 cup apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp celery salt
1/2 tsp black pepper
3 Roma tomatoes, diced and seeded
1 medium cucumber, peeled, seeded and diced
1 small red onion, diced
1 small green bell pepper, seeded, diced
1 cup shredded sharp cheddar cheese


Cook the pasta in salted water per the package directions until al dente. Drain well.  In a medium mixing bowl, whisk together the mayonnaise, buttermilk, sugar, vinegar, onion and garlic powder, celery salt and black pepper.  Add the remaining ingredients, reserving the shredded cheese.  Mix well.  Taste and adjust the salt if needed.  Add the shredded cheese after the salad has cooled.  Chill for at least 4 hours and stir well, before serving.   

Yield: 16 servings


No comments:

Post a Comment