Classic Macaroni Salad Recipe

Ingredients

• 400 gram elbow macaroni
• 1 Cup fine chopped red onion
• 1 Cup fine chopped red bell pepper
• 1 Cup fine chopped yellow bell pepper
• 1 Cup fine chopped cucumber
• 1 Cup green peas, boiled or steamed ((fresh or frozen))
• 1 Cup fine chopped capsicum
• 1/4 Cup fine chopped parsley or basil
• Salt to taste
• 1 Cup plain mayonnaise
• 1 Cup grated parmesan cheese
• 1/4 Cup extra virgin olive oil
• 1 tablespoon white vinegar or wine vinegar
• Juice of half a lemon
• 2 garlic cloves, crushed or grated
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1

   --- Prep Work For Salad: ---

2. 2

   Cook macaroni according to package directions in the salted water. Once cooked al-dente, transfer to a strainer, rinse with cold water and set aside to cool down completely.

3. 3

   Chop all the vegetables, herbs and transfer to a salad mixing bowl.

4. 4

   --- Prepare Dressing: ---

5. 5

   Whisk mayo, cheese, garlic, oregano and vinegar in a bowl until combined nicely.

6. 6

   Add the olive oil and whisk the dressing once again to mix nicely. Taste and season with salt and pepper accordingly.

7. 7

   --- Assemble Salad: ---

8. 8

   Combine vegetables, herbs and boiled pasta in a salad bowl. Toss gently.

9. 9

   Pour prepared dressing over the salad and toss gently to coat pasta with the dressing.

10. 10

    Taste and add more salt/pepper if required. Keep the salad in the fridge until ready to serve.

11. 11

    Serve vegetable macaroni salad chilled.