On Nov 5, 10:36*am, Lou Decruss > wrote:
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. *I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. *Has anyone every used horseradish in theirs? *Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?
>
> TIA,
>
> Lou *

I don't think the food police care about the shape of the pasta - I
often use Rotini, multi-colored, and bowties, etc. (Rotini is really
good in mac salad ... it has more substance than elbow.)

I suppose prepared horseradish would do the tangy trick - or you could
use red pepper (cayenne) flakes ... a few drops of Tabasco or
Sriracha....or put some jalapenos in it. If that's too strong, you
could always use some pickle juice....I'd mix a small amount of
horseradish and, separately, pickle juice, into small bits of mayo and
see what you like best. Maybe lemon or lime juice would work, too.

N.