msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Macaroni Salad
(I use a 7 C. container to store in)
≈ 6 - 8 (≈ 1/2 C.) Servings
Ingredients
(Approximately 1/2 - 1 pint of vegetables according to taste)
≈ 2.5 ribs of Celery - chopped small
2 - 3 TBSP. Red Onion (or a combo of red & yellow onion) - chopped small
1/2 - 1 bunch of green onions (scallions) - white and green sliced
1 TBSP. Fresh parsley - chopped fine
1/8 tsp. salt - or to taste
1/8 tsp. ground peppercorns - or to taste
3 - 5 capfuls of White distilled vinegar - or to taste
Scant pinch Dry mustard - or to taste
4 - 8 oz. Mayonnaise - according to taste
4 - 8 oz. Sour cream - according to taste
1/2 lb. Small shells pasta - cooked in salted water, drained and cooled
1 (5-7 oz. can) Tuna in water - drained and flaked
4 oz./1/4 lb. Extra sharp cheddar cheese (yellow or white)- cut into small cubes
Garnish Optional
1 Tomato - chop meat small (peel the skin before chopping and roll into a rose shape & add parsley leaves for decoration - optional)
Sprinkle with chopped parsley or sliced chives
Method
In a large bowl add all ingredients except tomato and pasta.
Stir well to combine.
Add cooled pasta and stir well.
Add chopped tomato on top of the salad.
To decorate: Place a tomato rose in the middle and several whole parsley leaves to complete your rose and/or sprinkle with sliced chives.
Refrigerate for several hours to cool and marry flavors.
(I use a 7 C. container to store in)
≈ 6 - 8 (≈ 1/2 C.) Servings
Ingredients
(Approximately 1/2 - 1 pint of vegetables according to taste)
≈ 2.5 ribs of Celery - chopped small
2 - 3 TBSP. Red Onion (or a combo of red & yellow onion) - chopped small
1/2 - 1 bunch of green onions (scallions) - white and green sliced
1 TBSP. Fresh parsley - chopped fine
1/8 tsp. salt - or to taste
1/8 tsp. ground peppercorns - or to taste
3 - 5 capfuls of White distilled vinegar - or to taste
Scant pinch Dry mustard - or to taste
4 - 8 oz. Mayonnaise - according to taste
4 - 8 oz. Sour cream - according to taste
1/2 lb. Small shells pasta - cooked in salted water, drained and cooled
1 (5-7 oz. can) Tuna in water - drained and flaked
4 oz./1/4 lb. Extra sharp cheddar cheese (yellow or white)- cut into small cubes
Garnish Optional
1 Tomato - chop meat small (peel the skin before chopping and roll into a rose shape & add parsley leaves for decoration - optional)
Sprinkle with chopped parsley or sliced chives
Method
In a large bowl add all ingredients except tomato and pasta.
Stir well to combine.
Add cooled pasta and stir well.
Add chopped tomato on top of the salad.
To decorate: Place a tomato rose in the middle and several whole parsley leaves to complete your rose and/or sprinkle with sliced chives.
Refrigerate for several hours to cool and marry flavors.
