But Not just any Macaroni Salad, this Salad is perfect for Catering. Unlike Mac and Cheese which needs a bit of constant work to keep the cheese from congealing, this Macaroni Salad is perfect when you need to plate ahead of time and serve either chilled or room temperature.
The vinaigrette is loaded with flavors.
There is a little garlic in there, plus all the fresh flavors in a honey mustard salad...
Sweet honey, tangy Cider Vinegar, smoothed out with Olive Oil, the Earthy Garlic, seasonings and fresh herbs for flavor and coloring.
I like to make this for catered events. You can serve in a large bowl, or individually plate in small serving containers (disposable for easy clean up). The recipe comes together fast, is VERY EASY, memorably tasty and popular...
What's not to love!
ENJOY!
Macaroni Salad with a
Honey Mustard Vinaigrette
Honey Mustard Vinaigrette
Ingredients
- 2 Pounds Elbow macaroni, cooked according to teh directions on the box, except cook Al Dente, one minute less than the box says.
- FOR THE VINAIGRETTE -
2 Cloves Garlic, Smashed and minced fine - 3 tsp Dijon Mustard
- 2 TBS Cider Vinegar
- 1/2 Cup Olive Oil
- 1/4 Cup Honey
- 2 TBS Sugar
- For Accent -
1/4 Cup Fresh herbs, I used Thyme and Basil Slivers. - Salt and Pepper to taste
- Prepare the pasta according to the directions on the box... Except, cook for one minute less than printed.
- Meanwhile, prepare the vinaigrette... In a blender or food processor or whisking by hind, add the Garlic, Mustard, Vinegar, Olive Oil, Honey and Sugar and blend until smooth and creamy.
- Chop the fresh herbs. You can use dried herbs if you like.
- When the pasta is cooked, drain and immediately as the pasta is still steaming hot, add the vinaigrette and stir to coat.
- Taste... Add Salt and Pepper to taste.
- Add the herbs and plate (if catering, divide into serving bowls).
- Serve Warm or cooled to room temperature.
... and ENJOY!
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