Creamy Macaroni Salad

Whenever I prepare potato salad, I also like to whip up a batch of macaroni salad. After all, there’s all those fresh veggies left from the preparation of the potato salad. Why waste them? I know, it’s a lot of carbs; and you probably won’t fit into your bathing suit. But, autumn is nearing, and no one is going to notice those extra pounds in a big ole’ sloppy sweater.

I like to add tuna to my macaroni salad, but I realize some people just don’t like to mix fish with cold pasta, so, by all means, feel free to omit the tuna. I marked it as “optional” in my ingredients list, for this reason.

Start by cooking 16 ounces of pasta according to package directions.I always look for an elbow shaped pasta with twists and grooves, as it soaks up the flavors better. During the last 5 minutes of cooking, add frozen peas to the water. Baby peas are my preference, as they cook up crisp, tender. In a colander, rinse the pasta and peas under cold water, and drain well.

Meanwhile, in a small bowl, combine the mayonnaise, vinegar, sugar and packet of dry Good Seasons Zesty Italian dressing. Mix well with a wire whisk. Season to taste with salt and pepper. Set aside.

Drain tuna, break up into smaller chunks, place in small bowl and set aside. Chop red pepper, shred carrots, dice celery and chop onion. Once again, as with my potato salad, I like to keep the veggies in separate containers so I can layer the ingredients before mixing with dressing (for more even distribution).

Combine about 1/3 of the cooked pasta, peas, red pepper, carrots, onions, celery and tuna in large mixing bowl. Repeat layering until all ingredients are in bowl. Stir in seasoned dressing, starting with 1 cup and adding more, as desired. (And, yes, I do add the whole 2 cups of dressing. Sinfully good!) Stir until evenly coated.

Cover and chill until ready to serve. As promised, nice and creamy, even after refrigeration.

CREAMY MACARONI SALAD
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 16 ounces elbow macaroni
• 2 (5 ounce) cans tuna, drained (optional)
• 1 red pepper, seeded and chopped
• 1 cup carrots, shredded
• 1-1/2 cups frozen peas
• 1 to 1-1/2 cups celery, diced
• 1/2 red onion, finely chopped

Seasoned Dressing:

• 2 cups mayonnaise
• 1 Tablespoon balsamic vinegar (or red wine vinegar)
• 1 teaspoon sugar
• 1 envelope DRY Good Seasons Zesty Italian dressing
• Salt & freshly ground pepper to taste

DIRECTIONS:

1. Cook pasta according to package directions. Last 5 minutes of cooking, add frozen peas to the water,
    cooking until still slightly firm. Rinse pasta & peas under cold water and drain well.
2. Meantime, in small bowl, combine mayonnaise, vinegar, sugar, and whole packet of dry Good Seasons
    Zesty Italian. Add salt and pepper to taste. Mix well with wire whisk.
3. Combine cooked pasta, peas, chopped red pepper, shredded carrots, onions and celery in large bowl.
    Add drained tuna. Stir in seasoned dressing, starting with 1 cup and adding more as desired. Stir until
    evenly coated.
4. Cover and chill until ready to serve.