Local Hero Deli's Famous Macaroni Salad
Local Hero Deli's Famous Macaroni Salad
Ingredients
- 1 pound elbow pasta
- 1/2 red onion
- 1/2 green pepper, seeds removed
- 1/2 leek, cleaned and trimmed
- 1/2 cup mayonnaise
- 1/2 cup Parmesan Peppercorn Dressing
- 1 tablespoon kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon white pepper
- 1 tablespoon onion powder
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 pound of elbow pasta and cook according to package directions until al dente. Do not add any oil to the water, as this can prevent the dressing from properly coating the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the vegetables. Dice the 1/2 red onion, remove the seeds from the 1/2 green pepper, and clean and trim the 1/2 leek. Place the diced onion, green pepper, and leek into a food processor.
⏱️ 5 min
- 3
Pulse the vegetables in the food processor until they are finely chopped and evenly mixed. Transfer the finely chopped vegetable mixture to a large mixing bowl.
⏱️ 3 min
- 4
Once the pasta is cooked, drain it thoroughly and let it cool slightly. Add the cooled pasta to the large mixing bowl with the vegetable mixture. Pour in the 1/2 cup of mayonnaise and gently mix everything together by hand or with a large spoon until the pasta is evenly coated.
⏱️ 5 min
- 5
Add the 1/2 cup of Parmesan Peppercorn Dressing to the macaroni salad mixture and mix thoroughly until well combined.
⏱️ 2 min
- 6
Season the macaroni salad with 1 tablespoon of kosher salt, 1 tablespoon of granulated garlic, 1 tablespoon of white pepper, and 1 tablespoon of onion powder. Mix until all the seasonings are evenly distributed and every bite is coated with creamy, flavorful goodness.
⏱️ 5 min
- 7
Cover the bowl tightly with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour before serving. This allows the flavors to meld and the salad to chill properly for the best taste.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Local Hero Deli's Famous Macaroni Salad
- 1 pound elbow pasta
- 1/2 red onion
- 1/2 green pepper, seeds removed
- 1/2 leek, cleaned and trimmed
- 1/2 cup mayonnaise
- 1/2 cup Parmesan Peppercorn Dressing
- 1 tablespoon kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon white pepper
- 1 tablespoon onion powder
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 pound of elbow pasta and cook according to package directions until al dente. Do not add any oil to the water, as this can prevent the dressing from properly coating the pasta.
⏱️ 10 min - 2
While the pasta is cooking, prepare the vegetables. Dice the 1/2 red onion, remove the seeds from the 1/2 green pepper, and clean and trim the 1/2 leek. Place the diced onion, green pepper, and leek into a food processor.
⏱️ 5 min - 3
Pulse the vegetables in the food processor until they are finely chopped and evenly mixed. Transfer the finely chopped vegetable mixture to a large mixing bowl.
⏱️ 3 min - 4
Once the pasta is cooked, drain it thoroughly and let it cool slightly. Add the cooled pasta to the large mixing bowl with the vegetable mixture. Pour in the 1/2 cup of mayonnaise and gently mix everything together by hand or with a large spoon until the pasta is evenly coated.
⏱️ 5 min - 5
Add the 1/2 cup of Parmesan Peppercorn Dressing to the macaroni salad mixture and mix thoroughly until well combined.
⏱️ 2 min - 6
Season the macaroni salad with 1 tablespoon of kosher salt, 1 tablespoon of granulated garlic, 1 tablespoon of white pepper, and 1 tablespoon of onion powder. Mix until all the seasonings are evenly distributed and every bite is coated with creamy, flavorful goodness.
⏱️ 5 min - 7
Cover the bowl tightly with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour before serving. This allows the flavors to meld and the salad to chill properly for the best taste.
⏱️ 60 min