Add-ins bulk up traditional celebratory macaroni salad

We reached all the way back to the Mad Men era for inspiration as we crafted this classic Independence Day side dish. It's macaroni salad in all its tangy, comfortingly mayonnaise-rich, decades-ago glory.

Want to make it more substantial? Shredded cooked chicken would be a fine addition, as would cooked and crumbled bacon. Or go for broke and add both. But whatever you do, don't skimp on the mayonnaise, and don't even think about using light, fat-free or tofu mayo.

Mid-Century Macaroni Salad

12 ounces elbow pasta

1 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon brown mustard

2 teaspoons sugar

1/4 teaspoon celery seed

1/4 cup grated red onion

1/4 cup chopped sweet pickle

Kosher salt and ground black pepper

3 ribs celery, chopped

1 green bell pepper, cored and chopped

1 cup (6 ounces) cubed ham

1/2 cup shredded cheddar cheese

1/2 cup shredded carrot

Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain and set aside.

Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, celery seed, grated onion and chopped sweet pickle. Season with salt and pepper. Stir in the celery, bell pepper, ham, cheese and carrot. Stir in the drained pasta, then cover and refrigerate for at least 1 hour.

Makes 8 servings.

Food on 07/01/2015

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