Pasta salad
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This simple and delicious salad is perfect for the summer heat, as it's best served chilled. This cold salad with macaroni, cheese, and vegetables is pleasantly refreshing and leaves you feeling full for a long time. Combine boiled macaroni with cheese, grated carrots, and chopped celery. Season with spicy mayonnaise to taste and refrigerate. This macaroni salad makes a perfect side dish for fish. It's especially good at a picnic or barbecue party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of pasta
- 120 g of grated cheddar
- 1/2 cup mayonnaise, or to taste
- 2 teaspoons celery seeds
- 2 tsp Dijon mustard, or to taste
- 3 carrots, grated
- 3 stalks celery, finely chopped
- Half a sweet onion, finely chopped
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Recipes with similar ingredients: pasta, cheddar cheese, carrot, celery, celery seeds, Dijon mustard, mayonnaise
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender, about 10 minutes, or according to package directions. Then drain the pasta in a colander and rinse thoroughly under cold running water. Shake the colander well to remove excess water. Transfer the pasta to a large salad bowl.
- Once the horns have cooled, add the grated cheese, mayonnaise, celery seeds, mustard, carrots, celery, and onion. Mix well, season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 2 hours. Taste the salad before serving and add more salt, pepper, or mayonnaise if needed.
Author of the recipe - Chef Virginia Willis (USA) is a teacher of Cajun and Creole cuisine, author of books on outdoor activities, and a 2016 Laureate in the Health category.
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