Andy’s Mom’s Macaroni Salad

• 准备时间: 30 min
• 总时间: 1 hour 30 min

配料

The famous Local Hero Deli family recipe that's been winning hearts for years.

1 lb elbow pasta

½ red onion

½ green pepper, seeds removed

½ leek

½ cup mayonnaise

½ cup Parmesan Peppercorn Dressing

1 tsp kosher salt

1 tsp granulated garlic

1 tsp white pepper

1 tsp onion powder

步骤

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook 1 pound of elbow pasta until al dente.

Drain the pasta and let it cool slightly (don’t add oil or anything else at this point)

Step 2: Prepare the Vegetables

While the pasta cooks, dice ½ a red onion, remove the seeds from ½ a green pepper, as well as clean and trim ½ a leek.

Place the onion, green pepper, and leek into a food processor.

Step 3: Blend the Vegetables

Pulse the vegetables in the food processor until they are finely chopped and evenly mixed. Transfer the mixture to a large mixing bowl.

Step 4: Combine the pasta, veggies, and mayo

Add the cooked pasta to the bowl with the vegetable mixture.

Pour in ½ a cup of mayonnaise and gently mix everything together by hand or with a large spoon until the pasta is evenly coated.

Step 5: Add the Secret Ingredient

Now for the ingredient that takes this macaroni salad to the next level:

Add ½ a cup of Parmesan Peppercorn Dressing and mix thoroughly.

Step 6: Season to Taste

Add a tsp each of kosher salt, granulated garlic, white pepper and onion powder and mix until all the seasonings are evenly distributed and every bite is coated with creamy, flavorful goodness.

Step 7: Chill and Serve

For the best flavor, cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving.

From our kitchen to yours,

Chef Andrew