THE Best Southern Macaroni Salad
A southern BBQ party staple!
Be the most popular guest or host at your summer BBQ with this chilled, zesty, macaroni salad. It’s a make ahead recipe you’ll use again and again. We are using fresh herbs and spices for a delicious take on this pasta salad
1 lb dried elbow macaroni ( I prefer large elbows but regular is fine)
1 jar pimentos-drained
1 small red bell pepper-diced
1/2 red onion-diced
flat leaf parsley-chopped
3/4 C mayo (can substitute vegan mayo)
1 tsp dry mustard (Coleman’s)
1 tsp lemon pepper
1/2 tsp smoked paprika (or to taste)
1 tsp salt
fresh cracked pepper to taste
Cook pasta first:
Bring salted water to a rolling boil and cook pasta per directions on package.
Drain and set aside to cool
Transfer room temp macaroni into an extra large mixing bowl
Add in mayo, then all of the chopped and diced onion and bell pepper. Add drained pimentos, and all dry seasonings. Mix well until everything is incorporated. Taste, re-season if needed.
Refrigerate for at least one hour and up to overnight. I prefer it to sit overnight.
Serve cold and enjoy!