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This recipe makes enough Confetti Macaroni Salad for a canceled fishing picnic party. Most people will probably want to cut it in half.
You can substitute some of the vegetables based on your taste or crisper, but the idea is to get as many beautiful colors as possible.
1 pound elbow macaroni, cooked according the package, drained, and rinsed to remove the excess starch from pasta
Dressing:
1 1/3 c. mayonnaise
4 T your favorite vinegar
2 T your favorite mustard
1-2 T half & half or whole milk to thin dressing and add creaminess
1 T sugar
salt and fresh ground pepper to taste
Vegetables, all to be chopped smaller than the pasta, with a smile:
1 c. chopped celery (about 3 large stalks)
1 c. chopped bell pepper (green and red, or a mixture of baby peppers)
1 c. chopped carrot (3-4 average sized carrots)
1/2 c. minced shallots (about 1 1/2 or 3 shallots, depending how you count them!)
1/2 c. chopped dill pickles (6 baby dills)
1/4 c. chopped pickled pepperoncini peppers
1/4 c. chopped fresh herbs (I used Italian parsley, but basil, chives, dill all sound great)
Cook pasta and rinse with cool water. Drain thoroughly and place in a large bowl.
Mix all dressing ingredients together in a small bowl until very smooth.
Chop all of your vegetables and herbs and add to the pasta. Mix the dressing into the salad. Cover bowl and let salad flavors meld for an hour or so before serving.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Thank you, Debsi!!!!!!!!!!
Next question: Since you do all that chopping with a smile, can you *make* this salad for me? There's a lot of chopping there, and I wouldn't smile through any of it, so...
Thanks again for the recipe. I'm definitely going to give it a go. I'll be frowning (and probably swearing like a sailor), but I *am* going to make this chopped beast.
I am going to make this, it looks so good. I have a plan though. I'll praise my husband's knife skills up and down, wait an hour and then ask him to do the chopping. I mean since he is so good at it.....! Hopefully he falls for it!
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