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.
I love macaroni salad and this sounds like a great recipe.
Looks like a fun salad 🙂 And it has carbs! Shrimp would be a lovely addition for sure. Also, thanks for the headsup on Nat’l Salad Month. Definitely worth celebrating.
Thanks Liz! Yes, some carbs had to creep in so I could celebrate the good weather! 🙂
Glad you had warm sunny weather at the weekend. We had gale force winds, torrential rain, thunker and lightening but hey it’s autumn here. Will try your Mum’s recipe. thanks
Thanks Judith. Sorry your autumn weather has started with such a force, hope it will get milder as autumn progresses for you 🙂
I’m not a huge fan of macaroni salad because the ratio of mayo is usually so wacked (too much) but this actually sounds lovely! And I’d definitely add the shrimp, nice to have a bit more protein.
Thanks Eva. Personally I like mayonnaise in most things, but when it comes to macaroni salad and potato salad I hate it when it seems drenched with the mayo. Am in agreement with you!
People keep making macaroni salad and I keep wanting to eat it! Yum!
I agree – I think the good weather is inspiring everyone – we all want summer to be here!
So happy to have found your blog. Your macaroni salad looks wonderful and the shrimp would be a must add for me. YUM! I am originally from the Pacific Northwest but the other side of Washington.
Thanks for visting my blog Danielle. I too consider the shrimp a must!
I just went onto your site and loved your Mother’s Day blog – lovely family!