Golden Macaroni Salad

Pasta salads seem to come and go, but they’re always here, and the best ones are robust, the pasta providing a springboard for any number of wonders. This recipe has enough and to spare, since the rich and textured binding will embrace many types of additions. Simple elbow macaroni makes a great salad because it’s fluffier than other hollow pasta, and you can’t beat it for economy and availability. The other ingredients are just as familiar, and the combination is exceptional as well as spectacular. The recipe is also easily doubled, tripled or whatnot. For an evening meal make it in the morning, and for lunch the night before, but mind you this dish doesn’t keep well at all, not more than a day or so, less if it’s handled a lot.

16 oz. large elbow macaroni, cooked
2 cups ham diced sautéed until lightly caramelized
1 cup each finely diced raw bell pepper, white onion (half green is great, too) and celery
1 cup finely-grated carrot
1/2 cup sliced-diced black bottled olives
6 egg yolks mashed
1 cup mayonnaise,
1 cup small raw broccoli florets
2 tbs. yellow and 1 tbs. spicy brown mustard
2 tbs. dill/sweet relish (there’s a difference of opinion concerning this ingredient, so take your pick; likewise with a tablespoon of granulated garlic, which we add when we’re making it for home, but we’ve found most people don’t like it, so “It doesn’t travel well.” A few dashes of hot sauce has a similar predicament.)

 

Leave a Reply

Your email address will not be published. Required fields are marked *