Deli Macaroni Salad
8 oz. elbow macaroni
Brine:
2 C. cider vinegar
3 C. sugar
Salad:
2 medium tomatoes diced
1 green pepper diced
1 cucumber diced
1/2 C. red onion chopped
1 C. mayonnaise
1/8 t. basil
salt and pepper to taste
Cook pasta until ala dente. Drain and rinse well with cold water.
Bring vinegar and sugar to a simmer in a saucepan. Stir until sugar dissolves. Remove from heat and allow to cool. Place macaroni in a bowl and pour the brine over it. Refrigerate for at least 24 hours.
To serve:
Drain the macaroni from the brine. Mix the mayonnaise, basil, salt and pepper together. Add pasta, tomatoes, green peppers, cucumber and red onion. Toss to combine. Serve.
Serves 6 – 8.
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