Eswatini-style Macaroni Salad

Ingredients

In this Eswatini-style adaptation, we have incorporated the unique flavors of Eswatini by infusing the dressing with local spices and herbs. Additionally, we have added diced pineapple to provide a touch of sweetness, which complements the savory elements of the salad. The use of vibrant vegetables, such as bell peppers and corn, adds a burst of color and freshness, giving the salad an Eswatini twist. We alse have the original recipe for Macaroni Salad, so you can check it out.

• 2 cups (200g) macaroni noodles 2 cups (200g) macaroni noodles
• 1 cup (240ml) mayonnaise 1 cup (240ml) mayonnaise
• 2 tablespoons (30ml) vinegar 2 tablespoons (30ml) vinegar
• 1 tablespoon (15ml) mustard 1 tablespoon (15ml) mustard
• 1 teaspoon (5ml) honey 1 teaspoon (5ml) honey
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• 1/2 teaspoon (2.5ml) ground cumin 1/2 teaspoon (2.5ml) ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (150g) diced bell peppers (assorted colors) 1 cup (150g) diced bell peppers (assorted colors)
• 1 cup (150g) grated carrots 1 cup (150g) grated carrots
• 1 cup (150g) canned corn kernels, drained 1 cup (150g) canned corn kernels, drained
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Cook the macaroni noodles according to package instructions until al dente. Drain and rinse with cold water to cool.
2. 2.
   In a large mixing bowl, whisk together mayonnaise, vinegar, mustard, honey, paprika, cumin, salt, and pepper to make the dressing.
3. 3.
   Add the cooked macaroni noodles, diced bell peppers, grated carrots, corn kernels, diced pineapple, and chopped parsley to the bowl. Mix well until all ingredients are evenly coated with the dressing.
4. 4.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Macaroni noodles — Cook the noodles until al dente to ensure they retain a slight bite and don't become mushy.
• Bell peppers — Use a mix of different colored bell peppers to add visual appeal to the salad.
• Pineapple — Use fresh pineapple if available for the best flavor, but canned pineapple works well too. Make sure to drain it properly before adding it to the salad.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the dressing.
• Customize the salad by adding other vegetables like diced cucumber or sliced radishes.
• If you prefer a sweeter salad, increase the amount of honey in the dressing.
• Make the salad ahead of time and refrigerate overnight for even better flavor development.
• Garnish with additional fresh herbs, such as mint or cilantro, for an extra burst of freshness.

Serving advice

Serve the Eswatini-style Macaroni Salad chilled as a side dish alongside grilled meats, roasted vegetables, or as part of a picnic spread. It pairs well with traditional Eswatini dishes like braaied (grilled) meats or pap (maize porridge).

Presentation advice

Present the salad in a large serving bowl, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprinkle of paprika and a few fresh parsley leaves for an attractive finishing touch.