Here's an old-time twist on making a macaroni salad. Forget the bowl and dig out a Bundt pan or ring mold. Make the salad and press it into the mold. Refrigerate the salad overnight so it holds together. When ready to serve invert it onto a platter. If you're serving a lot of guests, it's a perfect make-ahead salad and you can make several of them.
Molded Macaroni Salad
8 ounces dry elbow macaroni, cooked and drained
1 cup chopped celery OR cucumber
1/2 cup chopped green pepper
1/2 cup chopped radishes
2 tablespoons chopped sweet onion
1/2 teaspoon salt
1 package (8 ounces) Neufchatel cheese, softened
1/4 cup regular or reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon prepared mustard
Lettuce leaves and additional radishes for garnish
In a large bowl, combine the macaroni, celery, bell pepper, radishes, onion and salt.
In another bowl, beat cream cheese until smooth; add mayonnaise, relish and mustard. Fold into macaroni mixture. Press into a 6-cup ring mold (or Bundt pan) coated with cooking spray. Refrigerate overnight. Just before serving, place lettuce leaves on top and invert and unmold salad onto a serving platter. Garnish with additional radishes.
Makes 16 servings.
Adapted from tasteofhome.com.
Food on 08/13/2014