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Writing in the Honolulu Advertiser, Wanda Adams explains that when it comes to macaroni salad there are two kinds of people in the world, Purists and Kitchen Sinkers.
“My mom and I are Purists,” she continues, “elbow mac, mayo (Best Foods), Italian parsley. For her, minced onion. For me, chopped olives. Pau.”
I’m with Wanda, a purist all the way.
Kitchen sinkers add everything from peas, carrots, black olives, hard-boiled eggs, celery, crab, tuna and sliced fish cakes. I’m sure there is someone out there making tofu mayonnaise, too.
Fill a large pot two-thirds full with water, add a generous 2 tablespoons of salt and bring to a boil over high heat.
Add the macaroni to the boiling water and stir until the water returns to a boil. Cook according to package directions until tender, stirring now and then so the pasta does not clump.
Drain and rinse under cool running water. Shake off excess water and transfer to a large mixing bowl.
Add the olives and onions (if using) and Italian parsley—toss.
Add the mayonnaise and mix gently. Taste and correct for salt.
Serve immediately or refrigerate until ready to serve. If refrigerated, you will likely want to add a bit more mayonnaise just before serving so that the salad is pleasingly moist.
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