Tuesday, May 17, 2011

Italian Balsamic Macaroni Salad

Want a new twist on mac salad?  This is a creamy, tangy, and crunchy macaroni salad that has tons of veggies in it.  Mr. Kitch and I had this with some fish sandwiches the other the night, and he asked when I would make it again!  It has balsamic vinegar in the salad dressing, which was not overpowering at all and actually gave it a great tangy flavor.  This mac salad makes great leftovers too, and it will be making many reappearances on our menu!

Here are your ingredients: Dijon mustard, light mayo, cheese, macaroni, carrots, celery, pimentos, salt, peas, pepper, and salad dressing

Chop up the carrots and celery and add them to the cooked macaroni.

Then add the rest of the ingredients, mix well, and chill for a few hours before serving.

Here is the salad dressing I used.  It's called Tuscan Italian dressing with balsamic vinegar from Trader Joe's.  If you can't find an Italian dressing with balsamic vinegar, you can use any creamy Italian dressing and add a little balsamic vinegar.

Italian Balsamic Macaroni Salad
1/2 pound macaroni, cooked, drained and completely cooled.
7 baby carrots, diced
1 celery stalk, diced
1-2 Tablespoons jarred pimento
1/2 cup frozen sweet peas, thawed
1/2 cup shredded cheddar cheese
salt and pepper to taste
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
1/2 cup Creamy Italian salad dressing with balsamic vinegar
Mix all ingredients in a large bowl. Taste for seasoning. Chill 3 hours before serving.

**Note: If you cannot find Italian dressing with balsamic vinegar, use a regular creamy Italian and add one and a half tablespoons of balsamic vinegar.

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