Friday, May 11, 2012

{soups-salads-and-salad-dressings} MACARONI MEDLEY

 

MACARONI MEDLEY 

 

2 cups uncooked elbow macaroni

1 medium cucumber, peeled and coarsely chopped

1/2 cup onion, chopped

2 tablespoons fresh parsley, minced

2 tablespoons chopped pimiento or red roasted peppers

1 1/2 cups good quality apple cider vinegar

3/4 cup granulated sugar

1 tablespoon olive oil, peanut or vegetable oil

1 teaspoon mild (prepared) mustard

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red hot pepper flakes

2 teaspoons garlic, minced

 

Bring a large pot of salted water to a boil. Boil macaroni according to package directions until slightly firm (al dented). Drain in colander. Rinse in cold

water and drain again.

 

In a large bowl, mix together cooked macaroni, cucumber, onion, parsley and pimiento or red roasted peppers.

 

In a large jar, combine vinegar and remaining ingredients. Cover tightly and shake well to blend.

 

Pour over macaroni mixture and toss well to coat.

 

Cover and refrigerate overnight.

 

Makes 6 servings (about 6 1/2 cups).  Enjoy.

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