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I made this salad and it turned out great. I used shallots in place of the red onions. It’s really really good. It was a winner and enjoyed by all at our family get together. Thanks for sharing!
Just made this salad for dinner and it is soooooo good! Thank you for the awesome recipe :)
This recipe is BOMB! I used TJs roasted peppers per your recommendation. Fantastic! I also made two boiled eggs and added celery. Thank you!!!
Totally delicious! Would like to make again and bring camping. How many days do you think it would hold up in a cooler? (airtight container obviously)
Hi Amanda, your guess is as good as mine.
I also add celery to my salad. IT gives it a little crunch which i like. sometimes i do add tuna. love your recipe. thanks
I just tried this recipe, and oh boy did it turn out well! It was my first time at tossing a macaroni salad, but your recipe made it really easy. I added diced chicken ham and some croutons too. It was lovely :)
Elise, if you’re looking to pacify regular onions — or even green ones — so they don’t take over and yet remain crunchy, you might let them rest in a bowl of cold water very lightly salted for about ten minutes after you chop them. Add a teaspoon of sugar, if you like, for extra sweetness.
Wow, this totally takes me back to my childhood. My mom made something very similar on hot days, adding canned tuna fish to it.
made this to great reviews! those tj peppers are great too,thanks!
loved when you said how much you could eat. My recipe similar to your except sweet pickle relish instead of roasted red peppers. SEVERAL times my friend and I after two helpings and eating again out of the refrigerator door simply decided that our diet would be ONLY the salad. IE Breakfast, lunch and Dinner we couldn’t get fat on just that ! I don’t know how we did but I didn’t care then and still don’t !
I have always warmed up my pasta salad. I find that brings out the flavors in all the vegetables. Just a personal taste.
Hey Andy above, I was somewhat of the same opinion about cold pasta. Being gluten free, I wonder if that was my bod trying to tell me something. What I eventually discovered was that using smaller pasta for cold salads was much more appealing. Either the littlest open noodles or ziti or even spaghetti or vermicelli noodles broken into small bits is more appealing for me. They are usually quinoa or rice/corn pastas these days. Obviously there are a few gazillion human beings that are fine with traditional mac salads! Just imagine how many gallons of mac salad are consumed on a hot summer day?! Some of us just need to ‘make it our own’. I will also be adding pickled red onions when I try this recipe! Thanks Elise for helping us find tempting hot weather fare!
Cold pasta is nasty, no matter what season.
I’m sorry. I love most of the recipes on this site, but it is true: cold pasta is foul.
To each his own! Thankfully, we each have our own taste buds! :o)
Your manners are very poor. Were you not taught that it’s rude to yuck someone else’s yum? Cold pasta salads are very popular and it certainly isn’t because they’re nasty. Maybe you should just comment on recipes that you love.
Loved this recipe but I made a couple changes to enhance it for my family. I added 1/2 tsp dry mustard, 1 tsp. sugar and 1/2 tsp celery seed. I also included the vinegar along with the lemon juice.
Came out yummy!
I have fallen in love with the subtle taste of shallots when summer salads call for onions. Shallots are a pretty purple and don’t overwhelm the taste buds if you bite into a piece of it.
Re: Mayonnaise (Trader Joe’s etc.)
Five minutes to make your own. And ALWAYS much better than in a bottle.
In a blender, food processor or any other spinning kitchen device:
1 Tablespoon lemon juice (or vinegar)
1 whole egg
1 – 2 cups liquid oil: I like 1/3 cup extra virgin olive oil plus 2/3 cup canola/safflower/corn oil.
A little Salt / Pepper / optional Herbs (tarragon, marjoram, oregano, onion, garlic…)
In the food processor, combine everything except the oil. Buzz until smooth. With the machine running, pour in oil in a slow stream. Taste. Adjust salt, herbs, etc. Add more oil if you think it’s needed. Add a bit of water if it needs thinning.
Enjoy the best mayonnaise you’ve ever eaten. And the next time you make it, it will be better!
Must be refrigerated, of course.
Jon, this mayo is AMAZING!!!! Thanks for the recipe!! I used grape seed oil ;)
I have an almost identical recipe, but mine has fresh peas added. I also add diced ham or slald shrimp. Depending on my mood, I’ll drop in a little horseradish as well.
Another knock out recipe! I followed your moms macaroni salad recipe to the tee and it is really really good -ok, I doubled it for a party. Also, I found the same jarred fire roasted peppers you mention at the supermarket -they were located in the same aisle as the jarred green olives.
Thank you SOOO much for your wonderful recipes! Everytime I use one, it is always so good!
I make a simiar recipe without the egg and a few other ingredients, but I do add a few cans of flaked tuna. Makes a great meal or side dish for the summer!
Yes, we have a tuna macaroni salad too, that we eat all the time. ~Elise
Do I note a touch of red onion in the picture? It looks wonderful.
It’s a red spring onion. Regular red onions could be used too. ~Elise