Killer Mac Salad
Posted by Caveman Cooking on April 8, 2010
This will have everyone “Oooing” and “Ahhhing” at your next BBQ. Even the Cavewoman, who hates mac salad, loves this recipe! 😉
1 Pound Elbow Pasta (I prefer the large size, not jumbo)
3 Medium Eggs, hard boiled – finely chopped
1 Large Celery Stalk – finely chopped
1/4 Small Onion – minced
1-2 Teaspoon Garlic – minced
1 Large Carrot – finely shredded
2 Tablespoons Relish
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon TSS Texas All Season
1.25 Cups Mayonnaise
NOTE #1: With barbeque season rearing it’s flavorful head, I thought I’d share this family favorite.
Boil pasta as per directions on package – strain and rinse in cool water.
While boiling water and cooking pasta, chop onions and celery, shred carrot and mince garlic. Set aside.
One of the best tips I can give you for this recipe is to get yourself a willing (and cute) sous chef. Here, the Caveboy is demonstrating great shredding technique.
Once pasta has cooled, chop hard boiled eggs. If you chop them too soon they tend to get a bit dried out and rubbery. Briefly set aside.
NOTE #2: This is a great utilization for some of those leftover Easter eggs.
You will need an extra-large mixing bowl for this recipe. And, no kitchen is complete without an XL Looney Tunes mixing bowl! 😉
Place pasta and all ingredients into bowl and mix well.
Cover and refrigerate at least 2 hours – overnight is better!
HINT: Scoop some onto your plate. Then, drizzle some Killer BBQ Sauce on top … Mmmmmmmmm MMMMMMMM! TASTY!!!
This also works as a great side for Asian and Hawaiian BBQ dishes.
Prep Time = 20 minutes
Cook Time = n/a Minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.