macaroni salad

Nagi’s macaroni salad combines elbow pasta with celery, red capsicum, green onion and carrot. This account follows her main creamy dressing, selecting yoghurt alongside mayonnaise.

The pasta cooks in a large pot of salted water, following its packet directions. It is drained and cooled before the other ingredients are added.

For the dressing, mayonnaise and the selected full-fat yoghurt are mixed with cider vinegar, Dijon mustard, sugar, garlic powder, kosher salt and pepper. The recipe leaves complete supplier formulas unreported.

Finely sliced celery and green onion, diced capsicum and grated carrot join the pasta. The same dressing is poured over and tossed through, with final adjustments to salt, sugar, vinegar or mayonnaise if needed.

The salad stands before being served at room temperature in the author’s method. Her extra meats, eggs, olives and alternative dressings belong to separate variations rather than this selected combination.