A classic American side dish, macaroni salad finds a welcome mark at any summer cookout or pot luck. Cooks find it a simple make-ahead dish – in truth, when made a day in advance, the taste improves. This trendy side dish goes well with about any barbecued meat, ideal with burgers, ribs and the ever-present hot dog. This not only frees up preparation time on party day, but also an overnight stay in the frig allows the flavors to ‘marry’, bringing out the taste of each of the ingredients. Here we have a macaroni salad recipe that’s easy and fast to make and will gather clapping from all of your guests. In generous portions, this recipe serves 8-12 people. It keeps nicely for 2-3 days, refrigerated, if you have leftovers.

Easy macaroni salad recipe
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8 ounces of semolina wheat macaroni that is cooked consistent with package directions
Finely sliced 2 stalks of celery
1 cup of fresh parsley, chopped
1 medium red Spanish onion, diced
1 6-ounce can of sliced olives
Apple cider vinegar 2-3 Tablespoons
1 large jar of chopped pimientos,
To taste Mayonnaise,
To garnish 1 cup of grated cheddar cheese
1 dash of cayenne pepper

Directions:

1. With a tablespoon of oil in the water, cook the macaroni, until done. (The oil averts the macaroni from sticking together.) Drain well in a large colander and set aside to cool.

2. Cut up the onion, celery and pimientos while the macaroni is cooking. Chop the parsley and drain the olives. In a large serving bowl put the vegetables and parsley and mix carefully. Add the apple cider vinegar and mix until blended.

3. Stir the cooled macaroni into the bowl, mixing thoroughly.

4. There’s no set quantity to a macaroni salad recipe when it comes to adding mayonnaise. It is a matter of individual taste. One cup at a time, add the mayonnaise, until you have a taste balance and pleasant constancy.

5. With a judicious dash of cayenne pepper sprinkle your finished macaroni salad recipe. Cayenne pepper adds a good zip and also helps show up the flavors of the other ingredients.

Grate the Cheddar cheese in a separate bowl just before you’re ready to serve. Wrap the macaroni salad with plastic cover and refrigerate. Set the Cheddar cheese next to your macaroni salad to allow guests decorate as they wish. The piquant flavor makes this easy to fix macaroni salad a hit with party-goers, from kids to your elderly Great Aunt. From start to finish, this macaroni salad recipe can be prepared in less than 30 minutes. They make good lunch additions or snacks if you do have any leftovers. But I wouldn’t count on having leftovers! Enjoy!