I would plan for ½ cup which is about 5oz per person.Īside from the different mix-in options, use different pasta shapes. Once the salad is mixed, allow time for all the ingredients and flavors to marry while it chills in the fridge. The pasta also needs to be somewhat dry for the sauce to stick to each piece of macaroni. If you add sauce to warm pasta the sauce will melt right off. Drain, rinse with cold water (broken rule 2), and then chill the macaroni while you whip up the sauce. Check the package directions for the perfect middle time. However, you also don’t want to overcook it. This is one of the few pasta recipes that you DON’T want al dente (broken rule 1). If you don’t cook the macaroni long enough, then the sauce won’t stick very well. Once the water is boiling, right before adding the macaroni, you’ll want to add 1 ½ tablespoons of salt per pound of pasta to the pot. Salt the water, which then beautifully seasons the pasta. Take note because macaroni salad breaks a couple of my pasta rules. Not only is pasta the main ingredient in the salad it is what can make or break the recipe. Add a bit of crunch with chow mein noodles.Add a dab of dijon mustard or a splash of apple cider vinegar.Season with garlic powder, fresh parsley, paprika.Add Cheese chunks-cheddar or colby jack is yummy.Use sweet pickles or even sweet pickle relish.Add diced celery, tomatoes, red bell peppers or sliced radishes.
You can even have the mix ins on the side for people to add themselves. The mix ins can spruce up the flavor as well as add texture and color. However, there are so many delicious mix in ideas that you can use for your family. I like to keep my macaroni salad simple especially when I’m serving it for a large crowd.
Add the sauce to the pasta and mix until everything is coated. In a separate bowl, mix the milk, mayo and ranch dressing together. In a medium sized bowl, add the drained macaroni, peas and ham. Cook until the macaroni is tender and then drain the pasta. Add in the noodles of your choice and the salt.
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