Yesterday we had the most beautiful and gorgeous weather (80’s+ and no humidity!) The kind of weather we have been dreaming of for several months! Today being 30 degrees cooler I don’t think I need to tell you I am in New England, right? but the hot and humid days are upon us and the question comes up, what to eat? It gets too hot to stand near the stove for more than 5-10 minutes… Next to the grill, that’s another story.
So I prepared my easy macaroni salad and the best part is you can never get sick of it because you can change it every time. It’s what I call, the clear-out-the-fridge dish. You don’t need a whole lot of ingredients or much of each ingredient to create this yummy recipe.
Organic cherry tomatoes
Handful of scallions (see scallions for growing your own)
Italian dressing or olive oil
Himalaya salt and peppers
Rinse and cut your cherry tomatoes into quarters. Cut your onion, scallion, basil and celery into small pieces. Next add a spoonful of mayonnaise (you can add two spoons for a more creamy consistency). Add a 1/4 cup of Italian dressing or olive oil, whichever you prefers and salt and pepper to taste. Mix it all together and add mixture to the cooked pasta (see pasta package for instructions).
Noticed I did not give you the amounts? Some people prefers a very colorful pasta salad with lots of veggies. Usually children prefers something more simple, so my variation is more “kids friendly”. I also used one spoonful of mayonnaise in a effort to make this a light mac salad v. the richer creamier salad. You make your macaroni salad the way you and your family enjoy it.
This is an easy go-to dish to keep in the refrigerator to avoid a lot of cooking on hot days. It’s also a classic bring-to-the-party dish and lastly (why not?!) a perfect meal planning dish!