(Almost) Aversa's Macaroni Salad

I would say this is a copycat recipe, except it isn't.  It is THE recipe.  They gave me the recipe.  So I didn't copy it, I made it.  The real deal.  No fakin' the funk here friends. 

In case you don't know about Aversa's.  They are an amazing Italian Bakery/Deli, in south Jersey.  I got addicted to their macaroni salad, while we were home during my husbands father's illness.  They make the best Pinoli cookies ever and were OUT the day I went to get my goods to bring home! 

Anyway, the ironic thing is, that for 35 years, I have refused to put a single piece of macaroni in my mouth from any mac salad other than my moms.  It is just the way it is, she makes the best and there is no two ways about it in my mind.  You know what got me to try this mac salad?  The pasta shape.  My absolute favorite.  Cavatappi.  It will suck me in every SINGLE time. 

The reason I say "ALMOST" is because, the only thing to make this better is sitting at my mother in laws table, enjoying family while throwin' it back.

This is such a simple recipe, you won't believe that it tastes as good as it does.  Love it or lump it, this is my new go to mac salad.  The End.

1lb spiral pasta  (cavatappi or whatever your brand calls it)
1 stalk of celery, finely minced
1 small carrot, grated
1/4 cup, finely minced onion
2/3 cup Hellman's
salt and pepper

Boil your pasta in WELL SALTED WATER.  You should always do this, but in this case, it is part of the flavor so be generous!  Cook pasta just to the low end of the time range.  If you over cook the pasta, you are doomed.  Cook until al dente.  Drain when done and quickly rinse with cold water.  This will help stop the cooking and you don't want it overcooking into mush.  This will also help cool the pasta for refrigeration.  In a large bowl place the pasta, and add all other ingredients.  Toss and toss and toss.  That amount of mayo is perfect for the amount of pasta even if it doesn't seem like it.  Taste for seasoning and add salt and pepper to taste.  Refrigerate at least 2 hours before serving. 

Easy, isn't it?  I told you!

Your "Aversa, Aversa, you hurta my purse-a" Chefwannabe

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