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Mom’s Macaroni Salad (Nudelsalat) for #WorldOnAPlate

Mom’s Macaroni Salad (Nudelsalat)

It’s “World on a Plate” time again. I missed it last month due to the Foodbuzz 24 x 24 party, and I would have missed it again this month. Why? Because I’m in lala-land with all of the outside stuff going on – had our fearless leader PolaM from “Italian Cooking in the Midwest” not sent out a reminder email basically YESTERDAY, I would have been completely oblivious. Time to get these things on the calendar!

Check out all the other recipes in this series, too – there’s a link collection below the recipe!

My mom has a few “go-to” foods when time is scarce or when you have to whip up something to take to a picnic. This pasta salad is one of them, and while the original “recipe” was “a little bit of this, a little bit of that, stir it and done”, I did my best to recreate it as closely as I could. The only thing I adapted slightly was the mayonnaise – when there’s too much mayo in a salad, it tends to just sit in your stomach and you take hours digesting it, especially on a really hot day. Not to mention that the thought of taking something containing mayo and cheese somewhere to sit in the heat would be a little concerning.

We’ll be taking this to a potluck today!

How do you like your pasta salad?

Mom’s Macaroni Salad (Nudelsalat)

5.0 from 3 reviews

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Mom’s Macaroni Salad (Nudelsalat)
Author: 
Recipe type: Salad, Side
Serves: 4 – 6
 

My mom has a few “go-to” foods when time is scarce or when you have to whip up something to take to a picnic. This pasta salad is one of them.
Ingredients
  • 1 lb (453 g or one box) elbow macaroni
  • 1 small can (425 g/15 oz) carrots & peas
  • 200 g (1½ cups) swiss cheese, cubed
  • 12 tablespoons (90 g or ¼ cup plus 2½ tbsp) olive oil
  • 2 tablespoons (16 g or 3 tsp) lemon juice
  • 2 tablespoons (16 g or 3 tsp) white balsamic vinegar
  • 10 g (2 tsp) salt
  • 2 g (2 tsp) black pepper, ground
  • 2 tablespoons (about 30 g or 2 tbsp) mayonnaise

Instructions
  1. Cook the macaroni until tender according to the package instructions (mine took about 9 minutes), drain and chill with cold water so they don’t stick together.
  2. Drain the vegetables.
  3. Place the macaroni, vegetables and cheese in a salad bowl together with the dressing. Mix thoroughly and let sit at room temperature for 1 to 2 hours.
  4. Adjust salt and pepper as needed at serving time.

Notes
If the salad seems dry before serving, mix 2 tablespoons of mayonnaise with one or two teaspoons of vinegar and fold it in.

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June 24th, 2012 | Tags: , , , , , , | Category: Cooking, Food Photography, German Food, Original Recipe, World on a Plate

24 comments to Mom’s Macaroni Salad (Nudelsalat) for #WorldOnAPlate