Macaroni salad isn’t something that has been a staple gathering food for me. I do have a vague recollection or two of my mom making a really, really yummy macaroni salad. I wasn’t super aware of cooking or ingredients at that point so I don’t remember what she put in it. Really, she only made it once or twice for family functions. I remember being really upset that everyone ate it all, and there was nothing to bring home. I remember big chunks of cheddar cheese though. YUM!
Macaroni salad for me is something that other people have, other people bring. I enjoy it when it’s there, but it’s just never anything that I think to make or eat until I see it. It’s not a craving. I think that’s the best way to put it.
This recipe caught my eye though! It looks scrumptious. Again, normally these recipes don’t catch my eye. I did just have a really great pasta salad a couple weeks ago though, and I think I’ve been craving more of that type of thing ever since.
Macaroni salad is a meal to me. I know it’s served as a side dish, but I tend to think side dishes make excellent lunches or dinners. This recipe is has a unique flavor and some wonderful textures.
I like this macaroni salad, because like my mom’s it’s different. It’s unique. I like unique. One of the main ingredients is jarred mushrooms. Get the kind in oil with the flavors you prefer. I tend to like the really herby type. YUM! The more flavor the better.
Thanks to Natalie at Oysters and Pearls for this wonderful recipe!
- 1 box elbow macaroni, cooked according to package directions
- 1 6 to 8 ounce jar mushrooms (or two 4-oz jars)
- 3/4 cup Mayo
- 1 tablespoon whole grain mustard
- 2 tablespoons chopped fresh parsley
- 1 cup chopped celery
- 1 small red onion, chopped
- 1 bunch green onions, chopped
- salt and pepper to taste
- Boil macaroni according to package directions. Mix with remaining ingredients. Chill the salad.
For more stellar recipes and great step-by-step photos, visit Oysters and Pearls.