Gray Frame Corner


Considering that we are currently in the midst of summer vacations, picnics, and get-togethers, I felt it would be appropriate for me to share with you my Classic Macaroni Salad. 

Without a doubt, this is the salad that my spouse enjoys the most. During the course of the summer, we do it on a consistent basis. 

Combining it with corn on the cob and barbecue chicken is a fantastic idea. This is a basic and easy pasta salad that you can make using simple items that you have in your cupboard and refrigerator .

Even a few days after it was made, it still has a delicious flavor and a distinct crunch to it. The next time you have a BBQ, it will definitely be a bit. 

Cook macaroni in accordance with the instructions on the package, then drain and rinse it. After the spaghetti has completely cooled, set it aside.Mayonnaise, vinegar, 

mustard, sugar, salt, and pepper should be mixed together in a big bowl prior to use. Macaroni, celery, three hard-boiled eggs (roughly diced), and onion should be stirred in at this point. 

Slicing the remaining three eggs that have been hard-boiled and placing them on top of the macaroni, sprinkling them with paprika, and adding a few sprigs of parsley are all optional. 

For those who are interested in reducing the amount of calories that are contained in this recipe, I have replaced approximately half a cup of mayonnaise with plain Greek yogurt.  

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