Like most every other family, the macaroni salad we eat, has evolved. I prefer a light dressing, so that the individual components of the salad can shine through. This is basic and of course can (and should be!) be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious.
by the seat of my pants
3/4 c small shell macaroni or salad macaroni
2 1/2 c dried tortellini
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped “bread and butter” style pickles
1 tomato, diced
1/3 c sliced black olives, if desire
3/4 c mayonnaise
2 T dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste
Cook pasta according to package directions.
When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.
Combine all salad ingredients in a large bowl.
Combine all ingredients for the dressing, mix until smooth.
Gently fold the dressing into the salad ingredients to combine well.
Refrigerate until serving time.
You may want to add in one or two of the following:
1/2 diced cheddar or other cheese desired
1/2 c diced ham
1 c “pulled” BBQ chicken
1/2 c crumbled smoked salmon or cooked shrimps
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
For more great recipes and a story or two, visit MomsSundayCafe.