Trinidad Macaroni Salad

• elbow pasta 
• Himalayan salt
• butter or olive oil
• carrots, cubed or grated (grated is easier!) (2 cups grated)
• celery stalks, finely diced (1/2 cup)
• red bell pepper, seeded and finely diced (1/2 cup)
• red onion (1 medium)
• pimento peppers, finely chopped, optional
• mayonnaise
• yellow mustard
• white vinegar
• brown sugar
• garlic powder
• onion powder
• ground nutmeg
• black pepper, freshly ground
• chives (or scallion or parsley)
• chive flowers (optional)

Make in 5 Easysteps:

1. Cook and drain pasta
2. Make mayo dressing
3. Mix in chopped veggies and dressing
4. Taste and add salt if required. 
5. Refrigerate several hours or overnight. Enjoy cold! 

OTHER RECIPES YOU WILL LOVE:

Trinidad Macaroni Pie

Trinidad Stewed Chicken with Macaroni 

Trinidad Stewed Chicken 

BBQ Lamb – Oven or grill 

• WP Recipe Maker #4937remove Trinidad Macaroni Salad We enjoy this macaroni salad several times over the summer with grilled steak, chicken, bbq ribs, grilled vegetables and a salad.  There is always more than adequate to share with a few neighbors and a great side dish to bring to family picnics, potlucks, bbqs or parties. Course: Main Course, Salad, Side Dish Cuisine: American, Caribbean Keyword: macaroni salad, pasta salad Prep Time: 10m Cook Time: 12m Servings: 12 – 1 lb elbow pasta 16 oz – 1 tablespoon Himalayan salt – 2 tablespoons butter or olive oil – 2 medium carrots cubed or grated (grated is easier!) (2 cups grated) – 2 celery stalks finely diced (1/2 cup) – 1 red bell pepper seeded and finely diced (1/2 cup) – ½ cup chopped red onion 1 medium – 2 fresh pimento peppers finely chopped, optional – 1 1/2 cups mayonnaise – 2 tablespoons yellow mustard – 3 tablespoons white vinegar – 3 tablespoons brown sugar – 1 tablespoon garlic powder – 1 teaspoon onion powder – 1/8 teaspoon nutmeg ground – 1 teaspoon black pepper freshly ground – 4 tablespoons chopped parsley chives, scallion or parsley – 2 tablespoons chive flowers optional – Salt to taste 1) Cook pasta according to package instructions—adding 1 tablespoon of salt to the boiling water if not in instructions. 2) Drain pasta in a colander. Add 2 tablespoons butter or olive oil. Mix. Cool. 3) In a large bowl combine mayo, mustard, vinegar, sugar, garlic powder, onion powder, nutmeg and black pepper. 4) Add in carrots, celery, onion, bell pepper, pimento pepper, parsley(or substitute) and pasta. 5) Mix to combine. Taste and add salt if required. 6) Garnish with chive flowers or scallions. 7) Refrigerate several hours or overnight. Enjoy cold! Gluten Free: Use brown rice, whole grain or other gluten free pasta for a healthier alternative to regular pasta. Vegan: Use organic veganese, but if that’s not appealing to you, use the regular brand or make your own. calories 376 carbohydrates 35 protein 6 fat 24 saturated_fat 5 polyunsaturated_fat 13 monounsaturated_fat 5 trans_fat 0.1 cholesterol 17 sodium 818 potassium 201 fiber 2 sugar 6 vitamin_a 3056 vitamin_c 16 calcium 27 iron 1  
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