Did you know that May is National Salad Month? I didn’t, but I did know that when we have sunny weather like we did this weekend, I crave salads. On Sunday the temperature reached 86 degrees in Seattle and it seemed fitting to fire up the BBQ, grill a burger, and serve Macaroni Salad, along with a beer. Growing up in the Bay Area we had family and friends over just about every weekend to enjoy the pool and sun – to make the macaroni salad a little fancier, my Mom would add Bay Shrimp on top (about 1/4 cup). It definitely made it more special – here is my Mom’s recipe.
2 cups cooked elbow macaroni salad
1/2 cup mayonnaise
1/2 tsp dried mustard
1 Tbl white distilled vinegar
2 green onions (use both white and green parts) – chopped
1 tsp salt
2.5 ounce can of sliced black olives – drained
1 small 2 ounce jar of pimento (chopped)
- Fill a large pot with cold water. Add a little olive oil to keep the pasta from boiling over. Bring the water to a boil, add macaroni and cook for 7 minutes (so it’s al dente).
- When cooked pour the macaroni in a colander and rinse under cold water, to stop the cooking. Set aside.
- In a medium mixing bowl, add all of the other ingredients and blend with a whisk. Add macaroni salad to the dressing and lightly toss till all the macaroni is covered with the dressing.
- Refrigerate at least 6 hours before serving.