Recipe Overview
Italian Maccheroni Pasta Salad combines tender elbow pasta with crisp red and yellow peppers, green and red onions, cucumber pickles, black olives, raisins, celery, parsley and capers. A lemon-Dijon egg aioli brings the ingredients together into a creamy but lively cold salad designed for buffet, catering, lunch and picnic service.
Why This Page Matters
Recipe 372 is now a complete Salad Station record. The same ingredient identities feed its visible recipe, Live Inventory map, Menu Builder metadata, shared Ingredients Engine, Master Search and labor calculations.
Connected Experience
Changing servings scales both the visible recipe and inventory preview. The labor engine records serving-specific production cost, while each published ingredient icon opens its connected Tuscany Cuisine reference page.
Ingredients
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Elbow Maccheroni Pasta — 113 g · cook until tender, drain, rinse cold and coolelbow_maccheroni_pasta
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Red Bell Pepper — 150 g · dicedVEG-BELL-RED
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Yellow Bell Pepper — 150 g · dicedVEG-BELL-YELLOW
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Green Onions — 80 g · thinly slicedTC-VEG-ONION-GREEN
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Red Onion — 75 g · dicedTC-VEG-ONION-RED
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Cucumber Pickles — 57 g · dicedcucumber_pickles
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Black Olives — 57 g · slicedblack_olives
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Raisins — 28 graisins
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Celery — 80 g · dicedVEG-CEL-001
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Italian Flat-Leaf Parsley — 30 g · choppedHERB-PARSLEY-FLAT
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Nonpareil Capers — 15 g · rinsedCONDIMENT-CAPER-NONPAREIL-BRINED
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Whole Eggs — 150 g · for aioli emulsionTC-EGG-WHOLE-001
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Dijon Mustard — 15 g · for aioliCONDIMENT-MUSTARD-DIJON
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Brown Cane Sugar — 4 g · for aioli balanceSWEETENER-SUGAR-BROWN-CANE
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Lemon Juice and Zest — 60 g · juice and zest for aioliFRUIT-CITRUS-LEMON-FRESH
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White Wine Vinegar — 5 g · for aioli aciditywhite_wine_vinegar
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Canola Oil — 1500 g · up to 1500 g for aioli emulsion batch, as specified in source recipecanola_oil
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Sea Salt — 2 pinch · to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — 2 pinch · freshly ground, to tasteSPICE-PEPPERCORN-BLACK
Preparation
- Cook the elbow maccheroni in well-salted boiling water until tender. Drain, rinse under cold water, and toss lightly with a little neutral oil if needed to prevent sticking. Cool completely before assembly.
- Prepare the aioli: blend the whole eggs, Dijon mustard, lemon zest, brown sugar, sea salt and black pepper. With the motor running, drizzle in the canola oil slowly until thick and emulsified. Finish with lemon juice and white wine vinegar.
- Dice the red and yellow bell peppers, celery, red onion and cucumber pickles. Thinly slice the green onions and chop the parsley, keeping the cuts clean and even.
- Combine the cooled maccheroni with the peppers, onions, pickles, black olives, raisins, celery, capers and parsley.
- Fold in enough aioli to coat the salad evenly without making it heavy. Adjust seasoning, chill before service, and refresh with parsley and black pepper if desired.
Ready for Salad Station & Menu Production
Recipe 372 is configured for Menu Builder selection, Salad Station production, serving scaling, labor costing, Live Inventory mapping, Purchasing, shared ingredient icons, allergens and Master Search.
Chef Notes
Keep the maccheroni tender but intact and cool it fully before dressing. Maintain crisp, uniform vegetable cuts. Add the aioli gradually so the salad stays creamy without becoming heavy; taste again after chilling because cold service softens seasoning and acidity.
Service Suggestions
- Serve chilled for lunch buffets, catering, deli service and picnics.
- Use as a vegetarian cold-station side or pair with grilled poultry and seafood.
- Finish with chopped parsley and freshly ground black pepper just before service.
- Hold refrigerated and follow local food-safety controls for the egg-based aioli.
| Calories | 420 kcal |
| Protein | 10 g |
| Carbohydrates | 46 g |
| Fat | 22 g |
| Fiber | 4 g |
| Cholesterol | 145 mg |
| Sodium | 520 mg |