While I tend to throw things together to make recipes “happen,” my mom painstakingly measures every single ingredient when she makes something. That’s probably a good thing, because when you get a recipe from her you know it will turn out perfectly! (Unless you, unwisely, don’t follow the directions.)
So I have a great “Mom” recipe to share today!
Mom’s Macaroni Salad
1 pound elbow macaroni (I like Barilla brand the best!)
1 pint (2 cups) dill pickles, chopped
1 large carrot, shredded
1 small onion, chopped
3 sticks celery, chopped (I didn’t have any today, so I used an extra carrot)
For the dressing:
1 cup Miracle Whip
1/4 cup mustard
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
3/8 cup water
1. Cook macaroni according to box instructions, then drain and cool by running cold water on the pasta for several minutes.
I love the texture/look of the Barilla brand elbow macaroni!
2. Mix all the sauce ingredients with a whisk.
Bogdan took this picture of me demonstrating how I “spin” the whisk between my hands and mix all the sauce ingredients in my 2-cup Pyrex measuring cup.
3. Prepare the vegetables.
4. Combine all ingredients together and mix well. Refrigerate and enjoy!
This recipe is surprisingly quick to make, and great for summer picnics or for packing in lunches.