Recipes for macaroni salads appear in early 20th century American cookbooks in both hot and cold versions. They can be dressed with vinegar and oil or a creamy sauce like mayonnaise and include endless varieties of vegetables and seasonings. Founding father Thomas Jefferson ate macaroni while in Paris and liked it so much he shipped cases back to America upon his return in 1789. Pasta itself has ancient origins; archaeologists believe noodles were first eaten in Central Asia thousands of years ago. When pasta arrived in the Mediterranean region, the ingredients were refined to include wheat flour combined with water or eggs. Durum wheat was preferred for its high gluten content and long shelf life when dried. Pasta grew in popularity in Italy in the 13th century, and today, “Italian” and “pasta” are inextricably linked.
Though Spaniards are credited among the first to bring pasta to America, Italian immigrants of the late 19th century ensured its popularity. Most ethnic groups settling in America brought a version of pasta along: Germans and Hungarians have spaetzle; Greeks have orzo, and Poles have pierogis. With its limitless variety and comfort food appeal, pasta salads are now an American favorite.
Recipe Servings: 2
Ingredients
- 8 oz elbow macaroni (about 1¾ cups)
- 1 cup mayonnaise
- 2 Tbsp vinegar
- 1 Tbsp Dijon mustard
- 1 tsp sugar
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 cup thinly sliced celery
- 1 cup chopped green or red bell pepper
- ¼ cup chopped onion
Directions
- Bring a large pot of salted water to a boil and add macaroni.
- Cook for 9–12 minutes until done.
- Drain and cool.
- Mix mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl.
- Stir in macaroni and celery, green pepper, and onion.
- Serve chilled or at room temperature.
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