Tuesday, August 29, 2017

Salad Days


Back to the heat wave here but what and how do I cook since there is no way I want to turn anything on in the kitchen.  I've been searching for crockpot recipes as well as recipes that use what I currently have so I don't have to out into the heat (even though we don't have central air and it's probably 100 degrees INSIDE).

Today while shopping at Grocery Outlet (my new favourite shop) I realized I could make macaroni salad.  To offset the soft, chewiness of the pasta, I like a crunch.  So, I found a bag of colourful peppers and I had celery in the fridge from when I made bone broth.  I usually add onions to give a bit of a kick, but there were none, so I went without.  I cooked some pasta while it was still dark and cool out.  

I avoid making anything pasta related because I will just eat it all up (I have a problem, I know).  My partner is not a big fan of mayonnaise so I try to keep it to a minimum.  

Ingredients:
2 cups of dry pasta (I used bowties)
1/2 cup Celery
1/2 cup Matchstick carrots
1 cup Red bell pepper
1/4 cup Red onion

Dressing:
2 tsp Dijon mustard
1/2 cup best foods mayonnaise
1 Salt and freshly ground black pepper

Instructions:

  • Cook macaroni in salted water according to directions on package.  Rinse in cold water. Let drain well until completely cool.
  • In a mixing bowl, mix mayonnaise and mustard.  
  • Add cooked pasta and veggies with salt and pepper to taste.
  • Toss mixture to evenly coat.  Add salt and pepper to taste.
  • I like to let the salad sit in the refridgerator for an hour before serving.
  • Set aside some of the veggies to add as decoration topper to before you place it on your table.
Grab a fork and enjoy.
Stay hungry my friend!