Newfangled Macaroni Salad
Today's Parent
This article has not been rated yet.
Without messing too much with a good thing, this salad retains all the important parts of the oldfangled version (the cubes of ham and cheese, the peas, the celery) but with a lighter, snappier dressing.
Ingredients
-
4 cups
good old
elbow macaroni
, (You want fancy fusilli? Go ahead - it's none of my business)
-
3/4 cup
cubed cooked
ham
-
3/4 cup
cubed
cheddar
-
3/4 cup
frozen
green peas
, thawed
-
3/4 cup
chopped
celery
-
1
red
sweet pepper
, chopped
-
1/4 cup
chopped
green onion
-
1/4 cup
chopped
parsley
-
1/4 cup
freshly squeezed
lemon juice
-
1 tbsp
Dijon mustard
, (or another type)
-
6 tbsp
olive oil
-
1/2 tsp
salt
-
1/4 tsp
black pepper
Instructions
- Cook the macaroni in plenty of boiling water until tender but not mushy. Drain, rinse under cold running water, then drain again thoroughly. Dump into a large bowl. Have your child add the ham, cheese, peas, celery, red pepper, green onion and parsley. Let her toss to mix.In a small bowl, whisk together the lemon juice, mustard, olive oil, salt and pepper. Add this to the macaroni mixture, stir, and refrigerate until serving time (at least an hour or up to six hours), tossing occasionally to keep the dressing from slinking to the bottom of the bowl.