Warm Preserved Lemon Curry Macaroni Salad
A delightful way to eat preserved lemons; this simple macaroni salad is served warm to showcase the mildness of preserved lemon and the warm flavors of curry and turmeric
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Ingredients
- 2 cups elbow macaroni
- 4 cups water for cooking pasta
- ¼ cup chopped preserved lemons
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- ½ cup diced celery
- ½ cup sweet onion
- 1 3 ounce jar marinated or plane chopped artichoke hearts
- 1 teaspoon curry powder
- ½ teaspoon dried turmeric
- salt and pepper to taste
Instructions
- Bring pasta to a boil and cook for 12 minutes or until fork tender. Using a colander, strain out water and return pasta to warm stock pot
- Dice vegetables and add to cooked pasta
- In a separate bowl combine, mayonnaise, sour cream and spices together, add mixture to pasta and stir to combine
- Salt and pepper to taste
- To garnish: serve with lemon wedges and a light dusting of dried turmeric
Notes
- Optional: add green or red peppers for color and crunch
Nutrition
Serving: 6g