This is such a classic, and I love pairing it with pulled pork or BBQ chicken on a summer’s evening. As my partner would say, it’s just good old fashioned home comfort food!

Category: Dinner

Preparation time: 20 mins

Cooking time: According to macaroni package instructions

Total time: 25-30 mins

Servings: 6

Your Ingredients

• 8 ounces of dry elbow macaroni
• 1 cup of diced red bell pepper
• 3/4 cup of diced celery
• 1/4 cup of diced red onion
• 1 cup of carrots
• 2 hardboiled eggs
• 1/2 cup of plain Greek yogurt
• 1/2 cup of mayonnaise
• 2 teaspoon of honey
• 2 teaspoon of Dijon mustard
• 1 1/2 tablespoons of white wine vinegar
• 2 teaspoons of salt
• 1/2 teaspoon of pepper
• 1 tablespoon of fresh parsley

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

How To Make Your Good Old Macaroni Salad:

1. Cook the macaroni in water, with 1 1/2 teaspoons of salt, according to instructions on the package.
   
   
2. While the macaroni is cooking, dice the bell pepper, celery and the red onion using a sharp chef’s knife and wooden cutting board.
   
   
   
   
3. Cut the carrot into julienne matchsticks easily by using a julienne peeler (much easier and faster than using a knife).
   
   
4. Drain the macaroni into a colander, and rinse with cold water until cool. Allow the water to drain well by leaving it for 10 minutes.
   
   
5. Hard boil your eggs, peel the shells, and then grate the eggs (a great way of getting egg into every bite) using the coarse grate of grater.
   
   
   
   
6. In a medium sized bowl, place the Greek yoghurt, mayonnaise, honey, mustard, and vinegar, the remaining 1/2 teaspoon of salt, and the pepper, and whisk well with a small balloon whisk.
   
   
7. In your salad / presentation bowl, place your macaroni, egg, bell pepper, carrots, celery and onion. Drizzle your dressing over.
   
   
8. Using herb scissors, snip small pieces of parsley directly over the salad and toss your salad to evenly coat. Serve with serving tongs.

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