Tangy Macaroni Salad
This delicious tangy macaroni salad combines elbow macaroni, Frank’s Red Hot (no, it’s not hot!), and cheddar cheese. It’s refreshing and absolutely perfect for summer!
WHY WE LOVE THIS DISH
This recipe was submitted to The Southern Lady Cooks during our “Supper Club series.” Last summer, we did a series showcasing our readers’ favorite recipes, and Sherry Pugliano submitted this dish. She calls it “Tony’s Macaroni salad.” She said:
When my son was about 6, I gave him a cassette tape called “Cooking for Kids.” He watched it and came running in and said, “Mom, I found a great recipe!” I had him write down the ingredients and we went shopping for the ingredients and he made the first batch, so that’s where the name came from. I’ve literally made gallons and gallons of this through the years and it’s always a huge hit! My son, Tony, is 39 and an excellent cook, BTW!”
Isn’t that great? So we immediately tried this recipe, and we’re huge fans! It’s so easy and the perfect dish for a potluck or gathering. It has basic ingredients but is full of flavor. This recipe immediately went into the “save” file!
KEY INGREDIENTS
- Elbow Macaroni
- Corn
- Mayonnaise
- Cheddar Cheese
- Frank’s Red Hot
- Apple Cider Vinegar
- Salt and Pepper to taste
The full printable recipe is below.
HOW TO PREPARE
When we said easy…we meant it. This dish takes no time to prepare, which is one of the reasons it’s the perfect salad for a gathering or potluck.
- Cook the elbow macaroni according to the directions on the box, drain it, and let it cool.
- Mix mayonnaise, Franks Red Hot, vinegar, salt, and pepper together.
- When the macaroni is cool, combine all ingredients in a bowl and stir to mix well. It is best to allow the mixture to cool in the fridge for several hours.
If you like this dish, you may also want to try this Amish Pasta Salad and our Southwestern Pasta Salad.
HOW TO STORE
This dish should be kept in an air-tight container in the refrigerator. It will keep for 4-5 days.
Tangy Macaroni Salad
Ingredients
- 1 16 ounce Elbow Macaroni
- 2 15 ounce can Yellow corn drained
- 2 cups Mayonniase
- 3 cups grated cheddar cheese
- 3 tablespoons Frank's Original Red Hot
- 1/4 cup Apple Cider Vinegar
Instructions
- Cook elbow macaroni according to the directions on the box. Drain and let it cool.
- Mix together mayonnaise, Franks Red Hot,vinegar and salt and pepper.
- When the macaroni is cool, combine all ingredients into a large bowl and stir until well mixed. Place in the refrigerator for at least 4 hours before serving.
Can’t wait to make this mac salad!! My favorite at the fair were the candy red apples, too. I loved when the coating would shatter as I bit into the apple. ?