Macaroni Salad
Classic macaroni salad mixed with a little extra umami.
| Servings | Prep Time |
| 8guest | 10minute |
| Cook Time |
| 8minute |
|
|
Ingredients
- 1pound pasta, dried,such as elbow or macaroni
- 1cup White Miso Malt Vinegar Mayonnaise,recipe here
- 1/4cup milk, whole
- 2tablespoon Dry Malt Extract (DME)available at Beer Beer and More Beer
- 1/2teaspoon salt, sea
- 1/2teaspoon peppercorns, black, freshly cracked
- 1each carrot, large,peeled and grated or julienne
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
To Create a Hawaiian Feast:
- Kahlúa Pig
- Hawaiian-Style Teriyaki Beef Short Ribs
- Aloha Beer Cocktails: