macaroni salad
The fourth of July is a time when we celebrate our country’s independence and freedom and recognize and thank the many veterans who have helped to keep our country free.
Growing up in Cortland, New York, it was also the day that Mom usually broke out the potato salad and macaroni salad. The BBQ was often London Broil for the adults and hot dogs for the kids though sometimes Dad did BBQ ribs as a diversion from the usual beef.
Dad used to always like to play march tunes – he often played drums that evening in the percussion section of Old Timer’s Band and made taped recordings of their concerts to share on the 4th of July. It was always a fun-filled day.
Mom’s macaroni salad was always a hit for those of you who believe that pasta salad is different (that’s the one with the basil and sun-dried tomatoes). This macaroni salad is the mayonnaise-based version. Enjoy!
Josephine’s Macaroni Salad
(Serves up to 8 as a side dish to BBQ)
1 box of your favorite macaroni (shells, barrels, rotini, bow-ties, or penne are best)
several tablespoons of low-fat mayonnaise
1-2 tablespoons of
a couple of stalks of celery (diced)
1/2 of a green (or red) pepper (diced)
2 carrots (diced)
2 eggs (hard boiled)
black pepper & salt (to taste)
paprika (sprinkled on top at the end)
Directions:
Cook pasta to al dente, rinse with cold water and set aside. You can also combine your eggs and cook them in the same pot with the pasta – it turns out the eggs will get hard boiled and cook at the same rate as the pasta, or so I was told.
Combine diced green pepper, carrots, celery, half a teaspoon of salt, and pepper to taste in a large bowl. Slice up the hard boiled egg and fold into this mixture.
When the pasta is cold, add it to this mixture and mix in as much mayonnaise as you need to cover every piece. Don’t overdue the mayonnaise – you can always add more later.
Let sit in your refrigerator for at least 4 hours prior to serving. Letting it sit overnight is preferable for a flavorful salad.
Try a taste and decide if you need more spices. If you’re happy with the taste, garnish with a few thinly sliced green pepper slices and sprinkle paprika on top for a beautifully crafted macaroni salad.
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