Okay, folks, let’s talk about this macaroni salad I whipped up. I’m no chef, but I do love a good, easy recipe, and this one using Marzetti slaw dressing? It’s a winner.
First things first, I boiled the macaroni. You know the drill, big pot of water, get it bubbling, toss in the pasta, and cook it until it’s, like, not crunchy anymore. Don’t overcook it, though! Nobody likes mushy macaroni.
Getting the Ingredients Together
While the macaroni was doing its thing, I chopped up some veggies. I went with the classics:
- Celery (for that crunch, you know?)
- Red onion (gives it a little bite)
- Some shredded carrots. I cheated with the pre-shredded bag. sue me.
I’ve seen some people add bell peppers, too, but I’m not a huge fan, so I skipped ’em. Do what you want, it’s your salad!
Mixing it all
Once the macaroni was cooked and drained (important step!), I let it cool down a bit. Don’t want to melt the dressing, right? Then, I threw everything into a big bowl: the macaroni, the veggies, and the secret weapon – the Marzetti slaw dressing.
I started with maybe, like, half a bottle? I always add a little at a time, mix it up, and taste. You can always add more, but you can’t take it out. I ended up using most of the bottle, to be honest. I like my macaroni salad good and coated.
Chill, and Eat the macaroni salad!
After a good stir, I covered the bowl and stuck it in the fridge for a few hours. This is crucial, people! It lets all the flavors get to know each other, and the salad just tastes better cold.
And that’s it! Seriously, it’s that easy. It’s perfect for a potluck, a BBQ, or just a side dish for dinner. Give it a try, and let me know what you think!
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