This delicious Shasta Macaroni Salad recipe and photos were shared with
my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "Our family loves this macaroni salad with a few twists. We make it
a little different each time, choosing whatever condiments look good at the
moment. This salad is also excellent served with
Italian Grilled Chicken and Pesto Panini
Shasta Macaroni Salad Recipe
Salad and Salad Dressing,
Yields: 2 to 3 servings
Prep time: 20 min
Pasta cook time: 15 min
1 cup dried elbow macaroni or short short tubular
1/4 cup diced shallot
1/4 cup diced celery
1 1/2 tablespoons celery leaves or parsley
tomato, cut in small chunks
2 very small baby dill pickles, cut into small dice
1/4 cup good-quality mayonnaise
1 teaspoon spicy brown mustard
3/4 teaspoon granulated sugar
1 tablespoon apple cider vinegar
1 1/2 tablespoons sour cream
1/8 cup Caramelized Onion Balsamic Spread*
salt and coarsely-ground
pepper to taste
Celery leaves or parsley for garnish
* This is a product of
Robert Rothschild and is a combination of caramelized onions, balsamic
vinegar, and crushed red pepper. If you don't have this, try using any
number of condiments with onion, such as an onion and pepper relish.
Prepare pasta according to package directions; rinse, drain, and place in a large bowl.
Learn How To Cook Pasta Properly.
In a large bowl, combine the cooked macaroni, shallot, celery, celery leaves, tomato, and dill pickles; set aside.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream, onion balsamic spread, salt, and pepper.
Pour mayonnaise dressing over the macaroni mixture and gently mix to combine. Taste and adjust salt and pepper
(if needed) to your taste.
Place hard-boiled egg slices
over the top, sprinkle with celery leaves, and then sprinkle with smoked
paprika. Cover with plastic wrap and store in the refrigerator until ready to serve.
Makes 2 to 3 servings.