![]() Using short elbow macaroni pasta means you don’t need a lot of water-just 2 cups is enough!-and making sure you’re not following the box instructions will prevent mushy noodles. The most important instruction when it comes to making pasta salad is: Do not overcook the pasta. If you happen to have bell peppers, cucumbers, or celery instead of carrots on hand, guess what? They’re perfectly fine to sub in for the carrot, though you will be missing that vibrant visual orange pop. If you’re short on time and happen to have a jar of quick-pickled red onions on hand, just give them a rough chop and use right away. This recipe calls for quick-pickling red onion, shredded carrots, and chopped pickles while the pasta cooks so you get nicely tart and crunchy elements in every bite. What I love most about this salad is that it is fully customizable! You can add or take away ingredients to make it your own.If you fancy spicy tuna and you love a macaroni salad, the only logical thing to do at that point is to bring the two together in a generous serving of spicy tuna mac. Play around with the ratios to see what works best for you. The trade-off here is that by reducing the mayonnaise, you may be sacrificing some of the flavor. Adjust the mayo-sour cream ratio – The more sour cream you use, the less the dressing will be absorbed.This creates a barrier making it more difficult for the noodles to absorb the dressing. Only add a small amount at a time (about a teaspoon) until noodles are coated. ![]() Don’t add the oil when the pasta is too hot. Toss it in a little oil – You can also toss the noodles in a little bit of oil after the pasta has cooled down a bit.Just gently toss a little bit at a time, you probably won’t even need all the pasta water. Set aside 1-2 cups of pasta water to toss with the noodles. Keep some of the pasta water – As the noodles are cooling, they might become a little dry.PRO TIP: If using frozen peas, mix the peas (still frozen) with the macaroni in a large bowl to help it cool faster and thaw the peas at the same time. You can sprinkle some very cold water over it to help cool it down or toss with some ice cubes. Cool it down – Allow the pasta to cool before mixing in the mayo mixture.There are several different ways to keep your tuna mac salad from absorbing too much mayonnaise and drying out. How To Keep Your Macaroni Salad From Drying Out You can keep the dressing simple or you can add more flavor by adding lemon juice, garlic powder, paprika, dill, or chives. Using more sour cream will actually keep the macaroni from absorbing the dressing and prevent it from getting too dry. If you want to lighten it up more, you can always adjust the mayo-sour cream ratio. I use mostly mayonnaise and a little bit of sour cream. The dressing for this tuna macaroni salad is very simple. I highly recommend it for this recipe and any other tuna salad recipe! The Dressing I really like the albacore tuna that comes in the packs at Costco. Albacore tuna is slightly more expensive, more mild in flavor (not as “fishy” smelling), and is lighter in color. It tastes more “fishy” and is often slightly darker in color. “Chunk light” tuna is usually cheap and made with other kinds of fish besides tuna. I promise you, all canned “tuna” is not the same. I can only handle the pure, albacore canned tuna. When it comes to canned tuna, I am extremely picky.
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