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Sarasota's Basic Macaroni Salad

Created by Kchurchill5 on May 6, 2012

1/2 pound macaroni (elbow, dry)
1 shallot, fine diced
1/3 cup scallions, fine diced (white and green parts)
3/4 cup celery, fine diced (and throw some of the celery leaves in if you have them; they add great flavor)
1/2 cup green bell pepper, fine diced
1/2 cup red bell pepper, fine diced
1/4 cup green olives stuffed with pimentos, diced
1 tablespoon fresh parsley, fine chopped

DRESSING
3/4 to 1 cup mayonnaise (not Miracle Whip)
1/2 to 1 tablespoon mustard (Dijon mustard use as much or as little as you like; I use a full tablespoon)
2 tablespoons vinegar (cider vinegar, white can be substituted, but cider vinegar works best)
1/2 to 1 teaspoon sugar (I usually go very light as I don't like it too sweet; but add up to a teaspoon if you like a sweeter taste)
1 teaspoon kosher salt, to taste
1/4 to 1/2 teaspoon pepper, to taste

Step 1: Pasta ... Cook the pasta according to package directions, drain and transfer to a bowl to cool.
Step 2: Vegetables ... Add all the vegetables, olives, and parsley and toss well.
Step 3: Dressing ... Mix the mayonnaise, mustard, vinegar, sugar, salt and pepper to a small bowl or measuring cup and mix well. Add most of the dressing to the salad and toss to combine. Cover and refrigerate at least 30 minutes before serving. NOTE: I like to add most of the dressing, but save a little because after the salad rests, it tends to soak up most of the dressing and you may need to add a bit more. As I said, if you like it creamier, you can add a bit more mayonnaise. I start with 3/4 cup for my taste. The same with the sugar, you can always add a bit more if you want. And, try using 1/2 mayonnaise and 1/2 sour cream or yogurt, if you like a bit lighter tasting dressing. Both work very well.
Step 4: Serve ... I like to garnish with a few chopped olives and a sprig of parsley. ENJOY! And, as mentioned, add some chicken or shrimp to make it a main deal. Or serve over a bed a greens for a lighter main salad dish.