Macaroni salad adds to a summer picnic.
Macaroni salad is a good standby for summer picnics. The pasta absorbs the flavors of the other ingredients and in most cases the challenge is keeping the dressing moist rather than having to cope with the dressing getting watery. A few simple tricks will keep your macaroni salad from running all over the plate. If that's already happening add 1/4 to 1/2 cup of shredded cheese to the salad. The cheese will absorb the excess liquid.
Instructions
1. Cook the macaroni so it slightly underdone. The macaroni will continue to absorb liquid while in the salad.
2. Cut the celery into 1/2 inch chunks. Salt liberally. Use 1/2 tsp. of salt to 1 cup of chopped celery. The salt will draw out water from the celery. Salads sometimes get watery because the salt in the mayonnaise or dressing draws it out of vegetables such as celery.
3. Let the celery set for 30 minutes. Then rinse well several times in cold water to remove the salt. Pat dry with paper towels. Rinsing the celery gets rid of the excess salt.
4. Add the celery to your favorite macaroni salad recipe. Or combine two cups of cooked macaroni with 1/2 cup of salted and rinsed celery, 1/4 cup of sweet pickle relish, 1/4 cup of diced onions and 1/4 cup of chopped red pimentos. If you don't have red pimentos use fresh chopped sweet peppers. Add 1/4 to 1/2 cup of mayonnaise. How much depends on how creamy you like the dressing. If you like a sweet and tart macaroni salad add 1 tbsp. of apple cider vinegar. Mix well. Let stand for at least four hours in the fridge so the macaroni absorbs the flavors of the other ingredients.
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