![]() This salad will keep for a few days, so don’t worry about making just enough. Remove and serve with more fresh chopped basil.Place the salad in the refrigerator, and allow it to chill while the flavors develop for about half an hour.Add the halved cherry tomatoes, chiffonade most of the fresh basil, and stir it into the salad.Mix the macaroni and corn and add the dressing.If you feel it’s necessary, you can add a tsp or two of water to thin it a little. Combine the mayo, Old Bay seasoning, dried basil, salt, and pepper. While your macaroni and corn are cooling off, make the dressing for the salad.If you want to try other types of pasta, go with something fairly thick and smallish: small shells, ziti, and penne are all great choices. You should start to see some char on the outside of the corn, once it’s to your fancy pull it off the heat and let it cool slightly. QUICK TIP Elbow macaroni is the classic type of pasta used in American Goulash. Give them a toss, wait another 2 mintues, and toss again. Heat the butter in a sauce pan over medium heat, add the sweet corn kernels, and let them sit in the hot butter for about 2 minutes. This is a great, classic macaroni salad recipe. Everyone needs this Old Fashioned Macaroni Salad recipe on hand to make for barbecues and potlucks. ![]()
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