Marty's Macaroni Salad

Prep Time
Cook Time
Ready In

Recipe: #33419

September 28, 2019

"Worked for president Bush sr i would cut the balsamic vinegar with apple cider vinegar for costs sake ,Chef Marty Carlton the balsamic is just a drizzle so you could just drizzle the vinegar and call it good and mix a dab of mustard into the mayonnaise"

Original recipe yields 6 servings


  • Serving Size: 1 (462.5 g)
  • Calories 1233.6
  • Total Fat - 81.4 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 56.3 mg
  • Sodium - 2354.2 mg
  • Total Carbohydrate - 104.3 g
  • Dietary Fiber - 7.5 g
  • Sugars - 27.6 g
  • Protein - 24.8 g
  • Calcium - 222.1 mg
  • Iron - 4.4 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0.6 mg

Step 1

Salt your boiling pasta water (amount of water per macaroni package directions) and bring to vigorous boil.

Step 2

Add your macaroni and stir for the first minute.

Step 3

Then cook until al dente, strain well and let cool.

Step 4

In a large mixing bowl

Step 5

Combine all your macaroni salad ingredients,

Step 6

Adding the cooled pasta at the end.

Step 7

In small mixing bowl, combine your pesto mayonnaise dressing ingredients. Pour this onto your macaroni salad and mix thoroughly.

Step 8

In blender

Step 9

Now make your balsamic vinaigrette by blending together,

Step 10

At medium speed, all Marty’s balsamic dressing ingredients,

Step 11

Except the olive oil.

Step 12

Once the ingredients are blended, slowly add the olive oil, blending on lower speed.

Step 13

Lastly, put your salad in serving dish. Drizzle with some of Marty’s balsamic and top with your feta and green onions.

Tips & Variations

No special items needed.