So I wanted to make some macaroni salad this weekend to eat while I watched football. I typically lean to a Hawaiian style mac salad, but I decided to see if I I could find another simple recipe with more of a savory vs sweet flavor (typically Hawaiian is more sweet). I ended up finding this macaroni salad (credit to Carrie Barnard of “Eating on a dime”). What caught my eye was the cheddar cheese cubes.
https://www.eatingonadime.com/easy-macaroni-salad-recipe/
Oh man…. did I stumble on a macaroni salad that took me back to a Bosko’s pasta salad called Verona, who would’ve known! If you frequented Bosko’s, do you remember Verona? As Verona wasn’t one of my top, it was definitely a tasty pasta. What brought me back to Bosko’s and this dish is the cheddar cheese cubes along with the flavors being very similar to Verona. The differences in this recipe is the Verona pasta salad wasn’t macaroni, it was fusilli pasta. It also doesn’t have cube cuts of ham.
For my version I didn’t follow the main recipe, I tweaked it a bit. I did not include the peas (Verona had peas) and ham, halved the amount of sugar and added an additional cup of mayo. Here’s my recipe, if you add back the peas, ham, and use fusilli pasta, you would the Verona pasta salad!
Enjoy another Bosko’s classic recipe!
The Recipe
Ingredients
- 1 lb elbow macaroni
- 6 oz cheddar cheese cubed (I used sharp, but regular cheddar will give you more of the Verona taste- I recommend smaller cubes, about 1/4 inch
- 1/2 red onion diced
- 4 celery stalks diced
- 1 red bell pepper diced
- 1 cup mayo
- 1/4 cup apple cider vinegar
- 1/4 cup fresh dill
- 1 tablespoon sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
1. Boil pasta and make it al dente, timing was 8 min for the dry macaroni I used which is standard off the shelf small macaroni
2. Drain the pasta and rinse under cold water to prevent the pasta from sticking together due to the starchy water
3. Add the macaroni in a large mixing bowl and mix the red onion, celery, red bell pepper, and cheddar cheese with the pasta
4. In a separate bowl, mix the mayo, apple cider vinegar, dill, dijon, salt and pepper
5. Combine the mayo mix with the macaroni and chopped items and mix
6. Cover with saran wrap and let meld for at least 1 hour in the refrigerator. The longer the meld the more tasty, the next day was INCREDIBLE flavor!
7. ENJOY!!!!
All recipes are here if you want to see more!
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