Local Hero Macaroni Salad
Family recipe made for 25-30 years at Local Hero. Always cook pasta with salt, not oil, and cook al dente. Use kosher salt instead of table salt. The secret ingredient is the parmesan peppercorn dressing — it's what sets this apart. White pepper is preferred over black pepper for a more earthy taste. The salad should not be wet — aim for a beautiful, not soupy, consistency.
Ingredients
Instructions
- Peel and rough chop half a red onion. Remove seeds from half a green pepper and roughly chop. Use roughly half a leek.
- Add the red onion, green pepper, and leeks to a food processor and pulse together until combined to create the base.
- Cook 1 pound of elbow pasta al dente in salted water (do not use oil).
- In a large bowl, combine the cooked pasta with the pulsed vegetable mixture.
- Add half a cup of mayonnaise and half a cup of parmesan peppercorn dressing.
- Add 1 tablespoon onion powder, 1 tablespoon granulated garlic, 1 tablespoon kosher salt, and white pepper to taste.
- Mix everything together until well combined. Serve chilled or at room temperature.