Macaroni Salad

We are having a BBQ later today with some friends. As you know I planned to make Macaroni Salad mostly because I can only stand potato salad like twice a year. I get a little burnt out on staple dishes. Potato salad was my job for about five years for every occasion with our very close friends because he was allergic to mayo so I made my own dressing experimenting until it was perfect. I made it a lot then we moved away from them and I stopped making it except when I am asked to bring it along or help out in the kitchen. Well if you know me I probably weaseled my way into the kitchen and took over under the guise of getting a glass of wine. That is right I will lie to you so that I can get my hands in to the meal preparation. Wait how did I get on potato salad? Moving to the original theme of this long winded story I have never made macaroni salad before and I have to say I really like this American classic.  I don't know if you already have a recipe but just in case here is my version.

First I want to show the printout I got for Macaroni salad. I added a few things...

 

I am in love with this yummy bowl of macaroni

Will you be my, won't you be my neighbor?

Here is the original recipe's link www.sixsistersstuff.com/2011/08/traditional-american-macaroni-salad

Ingredients



 2 cups dry macaroni, cooked, rinsed, and drained (I used the whole bag of macaroni)
1/3 cup diced celery (I used two stalks)
1/4 cup minced red onion (I used a small one from my garden and diced it)
1/2 cup diced vine ripened tomatoes (I used a lot of pink lady cherry tomatoes and cut them in half)
1 tablespoon minced parsley  (check)
1 can of olives cut into quarters (I added this to the recipe)
3 small bell peppers of different colors (I had a red, purple, and green in the garden. They were small so used you judgement and personal taste to how much you might like in it)
1 cucumber peeled and diced (addition I love)
a small bunch of Dill minced (Believe it or not dill adds a great fresh taste to the whole salad)

Dressing
1/2 cup mayonnaise (I use light miracle whip because I like it so if you have a favorite mayo use it)
3/4 teaspoon dry mustard (check)
1 1/2 teaspoon sugar (check)
1 1/2 tablespoon cider vinegar (I used half a tablespoon of cider vinegar and 1 tablespoon of the new fig balsamic vinegar I got from a local place. You can mix up your favorite vinegars. Balsamic is a fail safe. It is never wrong)
3 tablespoons sour cream (I used greek yogurt because it is awesome!)
dash of cayenne pepper (It evens out the sweetness of the sauce)
a dash of olive oil (I used lemon olive oil. I think you could leave this out if you wanted)
Salt
pepper

Directions

In a large bowl mix the vegetables and macaroni noodles together. In a small whisk together the remaining ingredients to make the dressing. Then combine the two bowls. I did not use all of the dressing I made because I don't like my food drowning. I recommend that you add and mix a little at a time until you find the constancy that you like best. If you like it saucy add it all in.

I hope you enjoyed today's recipe.

Happy Memorial weekend! I hope it is filled with love and laughter. Be well my friends.