Flavorless macaroni salad from a deli or grocery store is often found swimming in a sloppy mess of mayonnaise. This macaroni salad is packed with flavor and texture, the crunch of vegetables, herbs, spices, and a light coating of excellent olive oil.
1 pound Italian elbow macaroni
1 tablespoon salt
1/4 cup olive oil
1 teaspoon salt
2 eggs, hard-boiled and chopped
3/4 cup carrots (3 to 4), minced
3/4 cup celery (3 to 4 stalks), minced
3/4 cup red onion, minced
2 jalapeños or 1 red or green pepper, minced
3/4 cup green olives with pimento, chopped
1/4 cup olive oil
1/4 cup Dijon mustard, whole grain
1 teaspoon turmeric
1 teaspoon smoked paprika
1/8 cup vinegar (balsamic, red wine or rice wine)
2 tablespoons Worcestershire sauce
1 cup of parsley, chopped
Fill a large sauce pan to the 3/4 mark with water. Place on the stove top set to high.
Bring the water to a boil. Add the macaroni and stir immediately. Add salt.
Cook for 6 minutes or follow the cooking directions on the package. Stir from time
to time. Remove from the heat and strain in a colander. Pour into a large mixing bowl.
Add 1/4 cup olive oil and salt. Mix well
Cook the eggs at the same time. Place the eggs in a small sauce pan. Fill with cold water. Place on the stove, set to medium high. Simmer for 10 minutes. Remove from the heat, pour out the hot water and fill with cold water. Peel the eggs when they have cooled. Chop with a potato masher or a fork. Add to the macaroni mixture and mix until well combined.
Blend 1/4 cup of olive oil, mustard, turmeric, paprika, vinegar and Worcestershire sauce in a small food processor or whisk in a bowl until well combined.
Fold the vegetables into the pasta. Mix in the dressing. Fold in the parsley.
Taste to adjust the seasonings.
Place in pint or quart-sized storage containers.
Refrigerate for a few hours or overnight before serving.
Fill the sauce pan with a few extra eggs for future use.