curried mac salad
 
Prep time
Cook time
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Makes: 6 servings
Ingredients
  • 2 cups uncooked macaroni or other small-cut pasta
  • 1 cup mayo
  • ¼ cup dill pickles, finely chopped
  • 2 T pickle juice
  • 2 T sweet-hot mustard, such as Beaver brand
  • 1 tsp curry powder
  • ½ tsp garlic powder
  • 2-3 scallions, white + green parts finely sliced
  • 1 carrot, processed or very finely minced (see note; also, I used one of those nifty purple carrots for the pictures here -- fancy!)
  • lots of freshly ground black pepper
Instructions
  1. Cook macaroni according to package directions; drain.
  2. Meanwhile, in a large bowl, combine mayo, pickles, pickle juice, mustard, curry and garlic powder.
  3. Toss hot pasta with mayo mixture, stirring well to combine. Stir through scallions and carrot. Serve at room temperate or chilled. Enjoy!
Notes
I love the subtle crunch and pop of color from the carrot in this recipe, but to prevent the texture from being too wieldy (think more along the lines of carrot confetti), take care to either mince the carrot super finely -- or simply give it a rough chop before throwing it into the food processor for a few pulses. Easy!
Recipe by the pig & quill at https://thepigandquill.com/charbroiled-shoyu-chicken-curried-mac-salad-lunch-plate/