Tubetti Macaroni Salad
Instructions:
Carrots and celery add crunch to this tangy salad. If, after chilling, the salad seems a little dry, stir in a tablespoon or two of milk. 1 package (16 ounces) tubetti or ditalini pasta 23â„4 teaspoons salt 4 carrots, peeled and cut into 2" by 1â„4" matchstick strips 1 to 2 lemons 2â„3 cup light mayonnaise 1â„3 cup milk 2 stalks celery, cut into 2" by 1â„4" matchstick strips 2 green onions, thinly sliced
Makes 12 accompaniment servings. Prep: 25 minutes Cook: 25 minutes
- In large saucepot, cook pasta as label directs, using 2 teaspoons salt. After pasta has cooked 10 minutes, add carrots to pasta water and cook until carrots are just tender-crisp and pasta is done, 1 to 2 minutes longer.
- Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. Prepare dressing: In large bowl, with wire whisk, mix mayonnaise, milk, lemon peel and juice, and remaining 3â„4 teaspoon salt until blended.
- Drain pasta and carrots and add to dressing in bowl along with celery and green onions; toss until mixed and coated with dressing. Serve at room temperature, or cover and refrigerate up to 4 hours.