Macaroni Salad

Simple, classic and a great side dish to any Hawaiian meal. With the addition of the White Miso Malt Vinegar Mayonnaise, the umami pops this salad to new heights.Macaroni-Salad-96

Serves: 6–8 people

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2009 | Issue #27

Macaroni Salad
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Classic macaroni salad mixed with a little extra umami.
Servings Prep Time
8 guest 10 minute
Cook Time
8 minute
Servings Prep Time
8 guest 10 minute
Cook Time
8 minute
Macaroni Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Classic macaroni salad mixed with a little extra umami.
Servings Prep Time
8 guest 10 minute
Cook Time
8 minute
Servings Prep Time
8 guest 10 minute
Cook Time
8 minute
Ingredients
Servings: guest
Units:
Instructions
  • Cook the pasta following the manufacturer’s directions. I tend to subtract one minute of cooking time, making the resulting pasta a hair more al dante.
  • In a bowl, add the White Miso Malt Vinegar Mayonnaise, milk and DME, and mix with a whisk until combined. Adjust the seasonings with salt and pepper to taste. In a large bowl, add the cooled and cooked pasta, grated carrots and the dressing. Mix to incorporate evenly and transfer to a serving bowl.
  • If the salad is not served right away, refrigerate. Then refresh the salad with a touch of mayo and milk before serving, if it seems dry.
  • Another trick, to keep this salad cold, is to place a serving bowl over a bowl filled with crushed ice.
Recipe Notes
Sean Paxton

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