As we head out to picnic and BBQ this Fourth of July weekend, just wanted to share one of my favorite recipes. In Hawaii, BBQ meat needs to be eaten with mac salad. They go hand in hand, just like PB&J or chips and dip. This recipe makes more of an Okazuya type salad. Hope you like it!
- 1 lb elbow macaroni
- ¼ cup apple cider vinegar
- 1 ½ cups Whole Milk (Don’t use skim or weirdo flavored soy milk substitutions)
- 1 ½ - 2 cups Best Foods Mayonnaise (Depends on how much mayo you like)
- 2 boiled eggs
- 1 Tbsp brown sugar
- 4 green onion stalks, thinly sliced
- 1 medium sized carrot, peeled and shredded
- 1 cup of peas (You could use celery instead, but I like peas better)
- 1 can of drained tuna
- Salt & Pepper
- Boil 4 quarts of water. Add 1 Tbsp salt and cook your macaroni for about 15 minutes. You want your macaroni to be soft, NOT al dente. I also wash my eggs, wrap them in foil and boil them along with the noodles.
- Drain your noodles and return them to the pot. Add the Apple cider vinegar and toss. Then add your carrots and peas. Let it cool for about 10 minutes.
- While that cools, whisk together your milk, mayo, brown sugar, ½ tsp salt and 1 tsp pepper. It might look a little watery, but that’s ok.
- Now chop up your boiled eggs and add them along with your drained can of tuna to the pasta.
- You don’t want to add your milky mixture to the pasta too quickly. Otherwise, the milk and vinegar will curdle. So make sure you wait the full 10 minutes before whisking in your dressing.
- Mix and let cool completely before adding your green onions as garnish. Season to taste with salt and pepper. (I like to use a little garlic salt)
- Chill for at least one hour before serving. The pasta will soak up your dressing during this time.