Nothing says summer like a freshly made macaroni salad!
It's easy to modify if you prefer one vegetable over another or maybe you just like to add in a fresh herb or two. Our family recipe is one that changes depending on what is available in the garden that day, but here is the basics of it for you:
1 (16 oz) package of noodles
(Depending on what is in the cupboard I may use shell or elbow or rotini)
1/2 green pepper
(I usually end up with a whole pepper in there because I'll use some green, red and yellow bells)
1/2 red onion
1 cup cheddar cheese, cubed
1 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
Cook the noodles as package states, drain and let cool. Stir in enough Miracle Whip as you would like depending on how dry or creamy you like your salads. Cube the vegetables and cheese and add to salad. At this point I usually add a bit more Miracle Whip. Then add the celery seed, salt and pepper and stir. This recipe is very good, but to make it better, put it in the fridge and chill for a few hours or overnight for a great tasting salad. Something about letting it set in the fridge for awhile makes everything blend really good.
I hope you enjoy this one before summer is over....it's surprising how fast this season has passed us by. Please be sure to let me know if you have a favorite recipe and what extra you might add to this salad. I enjoy hearing new ideas! Also, please let me know if you make this recipe and how you like it!
Be sure to check out the Heirloom Salsa and the Sweet Stuffed Pepper for more garden fresh recipes too!
Have a blessed week!