Cooked - Mom's Easy Macaroni Salad - New Recipe

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Mom's Easy Macaroni Salad

4.0

2 cups (about ½ pound) dry macaroni pasta (use rice or gluten-free pasta for gluten-free version)

Salt

¼ cup chopped spring onion or green onion

½ teaspoon lemon juice or vinegar

1 hard boiled egg , chopped

1 roasted red bell pepper, chopped

1 tablespoon fresh chopped parsley

A generous amount mayonnaise (⅓ to ½ cup)

Several pinches paprika

Freshly ground black pepper to taste

Select all/reset

Cook the pasta: In at least 2 quarts of salted water (1 ½ teaspoons of salt per quart of water), cook the pasta according to package directions until al dente—still slightly firm. Remove from heat, drain and rinse with cool water until the pasta reaches room temperature.
Soak the onions: While macaroni is cooking, put the chopped onions into a small bowl and sprinkle the lemon juice or vinegar, and a little water over them. This will take the edge off the onions.
Assemble the macaroni salad: Combine cooked macaroni, onions, and all other ingredients in a large serving bowl. Adjust seasonings to taste.

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