Marty’s Cafe Italian Macaroni Salad

mac salad

A very special thank-you to Simone Grandmain for her recipe write-up of Marty’s Cafe prized Italian Macaroni Salad that appeared in the Sierra Sun News – Memorial Day Holiday 2016


one – 16 oz. pack Ditalini or soup pasta


olive oil

1/4 cup chopped pepperoncini

1/3 cup chopped sun dried tomato

1 cup spinach, chopped

4 oz. salami or pepperoni, chopped

4 oz. ham, chopped

salt and pepper to taste



2 cups mayonnaise

1/4 cup pesto

1/4 cup honey

1/4 cup 2 tbls. red wine vinegar

salt to taste



3 cups balsamic vinegar

1 tbls. Dijon mustard

1/4 cup honey

1 and 1/2 cup olive oil



3 oz. crumbled feta cheese

3 tbls. chopped green onions



Salt and oil your pasta water (amount of water per macaroni package directions) and bring to vigorous boil. Add your macaroni and stir for the first minute. Then cook until al dente, strain well and let cool.

In a large mixing bowl combine all your macaroni salad ingredients, adding the cooled pasta at the end. In small mixing bowl, combine your pesto mayonnaise dressing ingredients. Pour this onto your macaroni salad and mix thoroughly.

Now make your balsamic vinaigrette by blending together, at medium speed, all Marty’s balsamic dressing ingredients, except the olive oil. Once the ingredients are blended, slowly add the olive oil, blending on lower speed.

Lastly, put your salad in pot-luck picnic style serving dish. Drizzle with Marty’s balsamic and top with your feta and green onions. Enjoy.

Tahoe-Truckee recipe\Marty’s Memorial Day macaroni salad

















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