Summer isn’t summer without an old-fashioned traditional macaroni salad. My mother-in-law used to make this and I just loved it. Just the right dish to serve with hot dogs, hamburgers, ribs….can you say ‘cookout’?
1 16 oz. box of small sized pasta (rings, elbows, small shells, penne)
1/3 of a full stalk of celery, chop from the top down in 1/4 inch size (you want the leafy parts)
3 eggs hard boiled, peeled and rough chopped
1 cup frozen peas – flash boiled, drained and cooled
1/2 sweet onion chopped
1/2 green pepper chopped
2 cloves of garlic, crushed
small bunch of fresh chives, chopped
1 cup of mayonnaise*
milk to thin – if needed
salt and pepper to taste
Cook the pasta until al dente. Drain and allow to cool. Meanwhile, combine all the ingredients, except the mayonnaise in a large bowl. When the pasta is completely cooled mix in with the vegetables and add the mayonnaise. If the consistency is too ‘thick’, you can thin by adding a little milk – approx. 1/3 cup to your preference. This works especially well, if you are serving the next day and the pasta has absorbed some of the moisture of the mayonnaise. Cool thoroughly. Enjoy!
*If you prefer not to use as much mayonnaise, I have cut the mayo in half and added sour cream in the past to just as good results. Remember to keep this dish cool on hot days.