My mom's macaroni salad is a classic at every family party. It's thanks to her that I've developed a passion for cooking, and this publication pays tribute to her so that her name can be remembered in history.
When I was young, she used to say that she could see me working in the culinary field one day, so bright were my eyes when I discovered new things. Today, I'm lucky enough to share this passion with you, and it's clearly thanks to my mom.
I'm proud to share her recipe with you, and to have her name on MenuCochon.
½ box Barilla macaroni (about 250 g)
1 stalk celery, cut into small cubes
1 bell bell pepper, color of your choice, diced
1 shallot (or more to taste), finely chopped
1 carrot, grated
1 cup grated cheese (cheddar or to taste)
Salt and pepper to taste
Mayonnaise (add at the very end, to taste)
Cooking macaroni
Bring a large pot of salted water to the boil. Cook ½ box of Barilla macaroni until it is al dente. Drain and cool immediately with cold water. Set aside for later use.
Preparing vegetables
Cut the celerythe bell pepper (in the color you like), and the shallots into small cubes. Grate the carrot. Mix all the vegetables together in a large bowl.
Assembly
Add the cooled macaroni vegetables. Add grated cheese. Season with salt and pepper.
At the last minute
Just before serving, stir in the mayonnaise. This will prevent the salad from becoming watery.
Mayonnaise added in advance can make the salad too wet. Add it just before serving.
This salad can be prepared in advance (without mayo) and stored in the fridge.
For an extra touch of color: use a mix of red, orange and green peppers.
By sharing this recipe, I'm passing on much more than a dish: I'm passing on a memory, a tradition, and all the love a mother has for her family. Thank you, Mom, for every bite, every moment in the kitchen, and for giving me the desire to create and share.
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Mayonnaise added in advance can make the salad too wet. Add it just before serving.
This salad can be prepared in advance (without mayo) and stored in the fridge.
For an extra touch of color: use a mix of red, orange and green peppers.
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½ box Barilla macaroni (about 250 g)
1 stalk celery, cut into small cubes
1 bell bell pepper, color of your choice, diced
1 shallot (or more to taste), finely chopped
1 carrot, grated
1 cup grated cheese (cheddar or to taste)
Salt and pepper to taste
Mayonnaise (add at the very end, to taste)
Cooking macaroni
Bring a large pot of salted water to the boil. Cook ½ box of Barilla macaroni until it is al dente. Drain and cool immediately with cold water. Set aside for later use.
Preparing vegetables
Cut the celerythe bell pepper (in the color you like), and the shallots into small cubes. Grate the carrot. Mix all the vegetables together in a large bowl.
Assembly
Add the cooled macaroni vegetables. Add grated cheese. Season with salt and pepper.
At the last minute
Just before serving, stir in the mayonnaise. This will prevent the salad from becoming watery.
Mayonnaise added in advance can make the salad too wet. Add it just before serving.
This salad can be prepared in advance (without mayo) and stored in the fridge.
For an extra touch of color: use a mix of red, orange and green peppers.
