Who doesn’t enjoy a bowl of Mac and Cheese?
This salad cannot compete with that, but it is a worthy second choice.
Mac and Cheese Salad
Number of Servings: 4-6
Salad Ingredients:
1 cup (250 mL) elbow macaroni, uncooked
1 cup (250 mL) cubed sharp cheddar cheese
1 small green pepper, fine dice
¼ cup (60 mL) finely chopped green onion
1 cup (250 mL) cherry or grape tomatoes, halved
3 tablespoons (45 mL) chopped fresh flat-leaf parsley
Dressing:
1 clove of garlic, minced
1 tablespoon (15 mL) apple cider vinegar
1 teaspoon (5 mL) coarse-grained mustard
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) chili sauce (or ketchup)
2 tablespoons (30 mL) vegetable or grapeseed oil
2 tablespoons (30 mL) mayonnaise
2 tablespoons (30 mL) sour cream or plain Greek yogurt
Sea salt; Freshly ground black pepper
Method:
- Make dressing: In a small bowl, mix together vinegar, mustard, garlic and Worcestershire sauce. Slowly whisk in oil until dressing is thick and creamy. Stir in mayonnaise and sour cream (or yogurt). Season to taste. Set aside.
- Bring a pot of water to a boil; add a good dose of salt; add the macaroni. Boil, for 8-10 minutes, or until al dente stage. Drain, and give a quick rinse with cold water, and pour into a salad bowl.
- While the macaroni is still a bit warm, add some of the dressing. Refrigerate for at least one hour to fully chill.
- Add cheese cubes, green pepper, green onion, and tomatoes. Gently stir to fully combine.
- Add all – or a portion – of the remaining dressing. Fold in chopped parsley.
- At serving time, garnish with extra parsley.
Questions and comments are always welcome alex@chilipeppersandpears.com
