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How about some Yankee Pasta Salad?

DSC_7034Most people call the cold salad made with elbow macaroni and a mayonnaise-based dressing macaroni salad. That works for me, but I think Yankee Pasta Salad might be more appropriate. Or, if you are lucky enough to be able to get Jersey fresh tomatoes, you might like the name Jersey Fresh Macaroni Salad. No matter what you choose to call it, here’s a recipe using one of summer’s best offerings: garden-grown tomatoes.

Macaroni Salad

with Tomatoes

The Basics:

  • 2 cups elbow macaroni
  • 1-teaspoon salt, plus enough for salting water
  • 1-teaspoon sugar
  • 1-tablespoon apple cider vinegar
  • 1/3-cup Hellmann’s mayo (or your favorite real mayo)
  • 20 Jersey grape tomatoes, halved (or any sweet, flavorful tomato)
  • 1 small stalk celery, diced
  • 1 small red pepper, diced
  • 10 small pitted black olives, halved

Using a 5-quart stainless steel pot, cook elbows in salted water until al dente. Drain quickly to remove water while retaining heat.

Rinse pot with cold water.

Mix vinegar and sugar at bottom of pot.

Add hot, drained macaroni and toss.

Add mayo immediately and combine well.

Add remaining ingredients and chill at least two hours before serving. Chilling uncovered in a shallow container (I use the pot) expedites matters.

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