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Macaroni Salad

Macaroni SaladWell, here it is Friday.  Yay!  And we’re looking at a three-day weekend, too.  Won’t that be nice?

Since Monday is a holiday, I may post, but it won’t be my usual recipe so I thought I’d give it to you today.  That way, if you’re interested in making it you’ll have it handy.  Isn’t that convenient?  Aren’t I thoughtful?  Aren’t I weaseling my way out of having to actually write something?

Shortcuts Recipes.  I love ’em.

Anyhoo, I made this to accompany the Grilled Honey Rosemary Pork Loin we made last weekend, and it was delicious.  The dressing is very similar to that of my Sweet Potato Salad, but what can I say – we Southerners love our mayonnaise and sweet pickle relish.  I’m working on a recipe for an olive oil-based dressing that should be marginally healthier; when I’ve got one I like, I’ll post it.

Tricia, feel free to leave the onion out.  It will still be yummy. *wink*

Macaroni Salad

serves 6

8 ounces elbow macaroni, cooked, rinsed and cooled

1 red bell pepper, roasted,  peeled, seeded and chopped

1/2 cup celery, chopped

1/2 cup sweet onion, such as Vidalia, chopped

1 large carrot, peeled and grated

1 cup frozen baby sweet peas, thawed

1 cup shredded cheddar cheese

1/2 cup mayonnaise

1 tablespoon sweet pickle relish

1 teaspoon prepared mustard

salt and pepper to taste

Combine all of the ingredients except salt and pepper in a large bowl and toss gently until thoroughly combined.  Season with salt and pepper.  Refrigerate for an hour before serving.

Have a lovely weekend, y’all





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