The Ultimate Macaroni Salad

One of Brian's most favorite foods is macaroni salad but not just any old version will do.  He and I share a mutual aversion to the mass market flavor of supermarket salads that all taste as if they originated in the same warehouse.  But he is particularly opinionated on how his favorite summer side dish should taste.

For years he's challenged me to make him the 'ultimate' macaroni salad with, as he puts it, "lots of stuff in it."  Lots of stuff translates to lots of veggies and fresh herbs so that you're not just eating noodles coated in mayonnaise.  And although this has never been my favorite salad, it's hard to disagree with him when it turns a simple dish into one with complex flavors.

So here then is my ultimate version of the all-American picnic side dish.  This recipe makes a lot of macaroni salad which is perfect when you have lots of guests for a holiday BBQ...unless, of course, you've also invited Brian.  Feel free to halve the recipe for less rabid macaroni fans.  Enjoy!

Ingredients
1 lb. Elbow macaroni
2 Stalks celery, diced
1 Yellow bell pepper, diced
1 Red bell pepper, diced
1 Orange bell pepper, diced
1/4 Cup scallions, chopped
1/4 Red onion, diced
1/4 Cup shredded carrots
1/4 Cup fresh parsley, chopped

For the dressing:
2 1/2 Cups low fat mayonnaise
1/2 Cup low fat sour cream
1/2 Cup low fat buttermilk
3 Tablespoons mustard
1/4 Cup plus 2 tablespoons cider vinegar
1 Tablespoon sugar
Salt & pepper to taste

Cook the elbow macaroni in boiling salted water according to the package directions until tender.  Drain well and set aside to cool.  In a large bowl, combine all the dressing ingredients and whisk well until smooth and thoroughly combined.

Add the vegetables, herbs and cooled macaroni and mix well. Season to taste and serve at room temperature.