There is something to be said about making the recipe exactly as written, tasting and then tweaking it to your liking.
I made this recipe in 2014 and dismissed it. I had eliminated some of the ingredients before I even made it. Wrong, wrong, wrong….. It needed every bit of those ingredients. It also needed time to sit for 2-3 hours. This was not in the directions but to me this is a standby for any type of cold macaroni dish. It seems to perfectly meld the flavors together when it’s given time to rest in the refrigerator.
This recipe also has a great technique that I actually picked up from a Rick Bayless ( an American chef who specializes in traditional Mexican cuisine with modern interpretations.) while watching one of his shows: Mexico: One plate at a Time. He was making guacamole (awesome spoon he had, something like this) and took the finely chopped raw onion and let it sit in cold water, drain and then used it in the recipe. He said it brought out the sweetness of the onion while getting rid of that bitter flavor. This recipe incorporates that technique.
Macaroni Salad (from Food Network)
8 ounces dry elbow macaroni
1/4 cup minced red onion (1/4 – 1/3 of large)
1/3 cup finely diced celery (~ 2 stalks)
1 tablespoon minced flat leaf parsley
1/2 cup diced tomato that has been seeded*
1/2 cup mayonnaise (I like Hellman’s)
3/4 teaspoon dry mustard
1-1/2 teaspoons sugar
1-1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt
freshly ground pepper, few twists from your pepper mill
Cook macaroni according to directions on package. Drain and rinse in cold water.
Place minced red onion in cold water and soak for 5 minutes. Drain thoroughly.
In a large bowl, place all ingredients. Stir thoroughly with a rubber spatula until combined.
Season with more salt and pepper, if desired.
Place in refrigerator for at least 2-3 hours and serve.
*seeding a tomato: cut a large tomato in half. Scoop out the inside of the tomato which includes the seeds and the core, with a regular eating teaspoon until you have just the shell of the tomato left. (Most direction tell you to leave the core. But I take it out.)
mise en place ( everything but the macaroni):
refrigerate 2-3 hours and serve: