Mom’s Macaroni Salad

When you have a week straight of over 100° temps, you start looking for cooler things to make. My mother whipped up this macaroni salad earlier this week and I think I ate half of the whole bowl.

Think macaroni and deviled egg make love child and you’ll be in the vicinity. There is a hard boiled egg, some roasted red bell pepper, chopped spring onions, a generous amount of mayo, and seasoning with sweet paprika. Perfect for a summer BBQ or picnic salad.

From the recipe archive, first posted 2009.

Mom’s Macaroni Salad Recipe

This recipe can easily be doubled or tripled.

Ingredients

• 2 cups (about 1/2 lb) dry macaroni pasta (use rice or gluten-free pasta for gluten-free version)
• Salt
• 1 hard boiled egg, chopped
• 1 roasted red bell pepper*, chopped
• 1 Tbsp fresh chopped parsley
• 1/4 cup chopped spring onion or green onion
• 1/2 teaspoon lemon juice or vinegar
• A generous amount of mayonnaise (1/3 to 1/2 cup)
• Several pinches of paprika
• Freshly ground black pepper to taste

* Trader Joes carries a good product, jarred roasted red bell peppers packed in oil and vinegar. We usually use these in recipes calling for roasted bell peppers. Alternatively, you can roast a fresh bell pepper by blackening it over an open flame on a gas range or broiling until the skin blisters on all sides. Remove from heat source, place in paper bag, after a few minutes remove from bag and scrape off the blackened bits. Discard seeds and stem.

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