Jackie’s Macaroni Salad

By NickiR

If you’re looking for a different macaroni salad that doesn’t use mayonnaise, try this. Folks either love it or hate it; there is no in between.

Ingredients

• SAUCE:
• 2/3 cup white vinegar
• 1 cup white sugar
• 1/2 cup water
• 2 eggs, well beaten
• 1/2 tsp. dry mustard
• 1/2 tsp. turmeric
• S&P
• 1 1/2 tsp. cornstarch
• SALAD:
• 4 cups cooked macaroni
• 2 Tbsp. olive oil
• 1/2 tsp. celery salt
• 1/2 tsp. basil
• 1/2 tsp. onion salt
• 1/2 tsp. thyme
• 3/4 cup celery, chopped
• 3/4 cup green pepper, chopped
• 3/4 cup onion, chopped
• 3/4 cup carrots, grated

Preparation

Step 1

Prep. 30
Cook 15

Sauce:

In a medium saucepan, mix the vinegar, sugar and water. Bring to a boil, then remove from heat and let cool.

When cool, whisk in the eggs. Add the mustard, turmeric and salt and pepper. Return to heat and simmer for 5 minutes, stirring constantly. Mix the cornstarch with cold water and add to sauce, stirring until thickened. Set aside.

Salad:

In a large serving bowl, combine the cooked macaroni, olive oil, celery salt, basil, onion salt and thyme. Mix well until the herbs cling to the pasta.

Add the celery, green pepper, onion and grated carrot. Add sauce, mix well and serve.