Macaroni Salad: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Heat water to a rolling boil.
Slowly add macaroni. Stir constantly until water boils again. Cook about 10-12 minutes or until al dente (firm to taste). Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.
Dressing: Combine mayonnaise, vinegar, sugar, and mustard in a small bowl. Stir well. Set aside for step 5.
Combine macaroni, bell peppers, pimientos, carrots, celery, onions, salt, and pepper in a large bowl. Stir well.
Pour the prepared dressing over vegetable and pasta mixture. Stir well.
Transfer macaroni salad to a large salad bowl.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
Critical Control Point: Hold at 40 °F or below.
Keep the salad refrigerated or store at a cool temperature of 40 °F or lower until ready to serve.
Garnish with paprika.
Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or portion with 6 oz spoodle).
Ingredients (6 servings)
