You’ll never ever have boring macaroni salad again.
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Macaroni salad gets a bad rap and frankly, I understand why.
Unless you’re a big-time fan of mayo, macaroni salad is no one’s favorite food.
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I could eat that stuff for every mealit’s delicious!
So I probed a chef at one of the roadside food trucks I had stopped by for lunch.
The trick is to add an ingredient you already have in the pantry:vinegar.
Simply Recipes / Mark Beahm
If you’re thinking, “So what?
I already add vinegar to the mayo dressing.”
That’s greatdon’t change that!
The genius of this tip lies inwhenyou add the vinegar.
For one pound of pasta, use 1/4 cup of vinegar.
(If you are cooking eight ounces of pasta, use two tablespoons of vinegar.)
If you have any, mirin works too.
Avoid more strongly flavored kinds like balsamic, sherry, chinkiang, or fruit-based vinegars.
As the pasta cools, the vinegar will soak in and every noodle will burst with bright tanginess.
After dressing it, you’ll get a snap of acid and tons of flavor in every spoonful.
