My mother’s macaroni salad is one of her recipes that I completely love and enjoy making to this very day. It is simple and gently flavorful. I remember learning this recipe at a very young age and making it during the summers of my youth for many of our family and friends at our backyard barbecues.
Ingredients: 4 to 6 servings
- 2 cups Ditalini Pasta, (ring macaroni or salad pasta)
- 1 cup cheddar cheese, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup sweet pickles (gherkins), finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1/2 to 3/4 cup mayonnaise
- salt and black pepper to taste
Prepare your Ditalini Pasta as per instructions on the packaging. When finished boiling, using a strainer drain and rinse with cold water. Place the strainer containing the pasta over a large bowl, cover with plastic cling wrap and refrigerate for about 1 hour to cool the pasta completely.
After the pasta has cooled, in a large bowl combine all the ingredients except the mayonnaise, salt and pepper. Mix thoroughly then add a 1/2 cup of mayonnaise, blend well. If needed add the additional 1/4 cup of mayonnaise and blend again. Season with the salt and black pepper to suit your taste. Refrigerate for a couple of hours so that all of the flavors have time to blend.
Suggestions: Sometimes I mix up my cheeses. I always include cheddar cheese just sometimes its sharp cheddar cheese. I also like to take a look in the fridge and add cheeses that I may have in there like Provolone or Colby Jack. I have also added finely diced ham to this recipe without any complaints.