Cook Time 20 minutes
This is the macaroni salad you know from childhood: sweet and zippy, creamy and comforting. Use a good quality whole-wheat macaroni, and nobody will even know it's in there, but along with all the veggies, it'll tip this old standby towards wholesomeness. A couple of finely chopped hard-boiled eggs is a welcome addition, as long as nobody in your family is averse to them.
by Catherine Newman
What you'll need
- 1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
- 1 1/2 cups coarsely grated carrots (about 2 large)
- 1 cup diced celery (about 2 stalks)
- 1 fat scallion, sliced in half lengthwise and slivered
- 1 cup Hellman's or Best Foods mayonnaise
- 1/4 cup white vinegar
- 1/2 cup sugar
- 1 tablespoon hotdog relish
- 1 tablespoon yellow mustard
- 3 teaspoons kosher salt (or half as much table salt)
- Freshly ground black pepper
- 2 tablespoons finely chopped parsley
How to make it
- Combine the pasta and vegetables in a large bowl.
- Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. The salad is good like this - but it's even better if it gets a chance to sit in the fridge, covered, for an hour or two.
