Well, we’re staring down the barrel of back-to-school, making it time to employ one of my favorite traditions… chipping our way through some of Nick’s favorite meals as he readies himself for a diet consisting of salad bar, Xtra cheddar flavored gold fish, peanut butter granola bars and blue powerade
Ciao Chow Bambina — Family, Food and Fun from my Italian Kitchen
More and more mayo is not the answer to a great classic MacaroniSalad. Using a combination of sour cream (or yoghurt) with the mayo goes a long way to lighten up that dressing, but you won’t miss the extra mayo when the macaroni has been cooked in salted water
Add everything but the dressing ingredients to the macaroni. Add to macaroni. 4 C uncooked macaroni1 can chicken breast 3 baby dill pickles, finely chopped1-1/2 C tomatoes, finely chopped3 C cheese, cubbed1/2 C red onion, chopped3 celery stalks, finely chopped2 apples, chopped Salt and pepper to taste Dressing. 1 C mayonaisse1/4 C Dijon mustardBoil and drain macaroni. Printable version 4 C uncooked macaroni
He has been asking for some sort of seafood macaronisalad for awhile. Finally he said in this cute little desperate voice, "Honey, I know you are really busy but could you write up some sort of salad with crab and pasta in it for me and use black olives"
This macaronisalad is a great addition to any barbecue or picnic. It’s best if you can make the salad a day before serving so the flavors can meld, but if you’re in a pinch, just make sure everything is cold