Monday, July 22, 2013

Recipe of the Week: Everything-But-The-Kitchen-Sink Macaroni Salad

As a kid growing up in the country I was fortunate that my parents and grandparents, (who lived next door to us), always had a HUGE garden. My mom and grandma would can lots of yummy veggies and fruits, and we would feast on them all winter long! Along with getting to enjoy the canned goods throughout the winter, we also had a vast abundance of fresh produce to eat during the summer. One of the yummy dishes that my mom and grandma would make to serve on a hot summer day was macaroni salad. They would chop up lots of veggies from the garden to toss into the salad, and sometimes they would add chunks of cheddar cheese and ham. There wasn't a "set" recipe for their macaroni salads, (they just used what was on hand from the garden, pantry and fridge), and yet it always turned out delicious! Here's the basic ingredients and instructions for their summertime lunch and dinner staple:

  • A package of macaroni: your choice of elbow, bow tie, rotini, shell, etc.
  • Various fresh veggies: carrots, cherry tomatoes, cucumbers, peppers, onions, celery, broccoli, cauliflower, etc.
  • Mayonnaise or Miracle Whip (About 1/3 of a cup. My gram preferred mayo, but mom and I prefer Miracle Whip)
  • Spices and seasonings to your taste: salt, pepper, paprika, garlic powder, onion powder, dried herbs, etc.
  • Pickle relish or finely chopped pickles (About 1/8 of a cup. We prefer dill relish/pickles, but once again, go with what you like!)
  • Pickle juice (Your choice - we like dill - about a Tablespoon or so)
  • Mustard (Just a teaspoon or two to your taste)
  • Milk (About a Tablespoon)
  • Optional ingredients: cubed cheddar cheese, cubed ham, pimentos, bacon, black olives, mushrooms, boiled eggs, etc.
Cook macaroni according to package directions, drain, rinse with cold water and place in large bowl. Chop veggies and toss into cooled macaroni. In a medium bowl whisk together Miracle Whip and other ingredients. Pour over macaroni and lightly toss. Cover bowl and place in refrigerator  for a couple of hours until chilled. Perfect as a light lunch or served as a delicious side to hamburgers, hot dogs, etc. Store any leftovers in the refrigerator.


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Thanks so much for leaving a comment; I truly value your thoughts, ideas and opinions! Have a blessed day! Becky B.