All it takes are a few days of sunshine and the opening of our local farmers market to get me digging through my recipe files for my favorite Springtime recipes. The first month of the market is a little lean but there was plenty to choose from and I gathered up what caught my eye with the thought that I would decide what to make when I got home. Looking over my loot, I decided a fresh pasta salad was the way to go.
My mom loved macaroni salad so it was on the table often during the summer months. Her version was pretty basic, pasta, mayo dressing, some chopped celery and onion, and chopped deviled eggs. With all the fresh produce I found at the farmers’ market I added some extra veggies plus a can of white albacore water packed tuna. This old fashioned, well loved salad can be dressed up or down and I haven’t met many versions I didn’t like. Tuna adds a nice heartiness to the dish and small shrimp are delicious too.
The first flowers of spring are a welcome sight. I couldn’t resist a big bouquet to take home. Spring came in like a lion…record rain falls.. and I hope it goes out like the proverbial lamb. I had to have my grass cut yesterday…a sure sign that things are warming up. The weeds are growing too.
- 8 ounces elbow macaroni (about 1-3/4 cups)
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tsp. sugar
- salt and pepper
- ¼ tsp. ground black pepper
- 1 cup celery, thinly sliced
- 4 radishes, thinly sliced
- ¼ cup grated carrot
- 2 tablespoons sweet pickle relish
- 2 tablespoons minced pimento
- ½ cup green or red bell pepper, chopped
- ¼ cup green onion, chopped
- ¼ cup fresh parsley, chopped
- 1 can water packed albacore tuna, well drained (optional)
- Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
- Combine mayonnaise, lemon juice, Dijon mustard, sugar, salt and pepper in large bowl. Stir in macaroni, chopped vegetables, and whatever else you want to include. Serve chilled or at room temperature. This salad is even better the next day so don't hesitate to make it a day ahead of when you want to serve it.