Macaroni Salad ~ Amy Style

My friend, Amy Sorenson, posted this recipe on her blog and I thought I'd try it for a cool summer meatless meal. We drew mixed reviews on it from the kids. (As if that were any surprise...why can't kids love summer salads like grown-ups?) I liked it, Doug loved it. So, I called in my cooking friend, Connie, to get her opinion and she really loved it. So, here's the recipe, in Amy's words.

Macaroni Salad, Amy-Style
24 ounces ditalini or other small pasta

1/2 red onion, diced small

1/2 red pepper,diced small

2 1/4" thick slices of cheese, diced small (meunster, cheddar or swiss)

1 cup corn

3/4 cup petite peas

2 avocados, diced small (just barely ripe)

While the pasta is boiling in salted water, dice everything and make the dressing:
1 1/2 cups mayo

1/3 cup white vinegar

3 T sugar

3 T yellow mustard (not Dijon or honey or fancy or spicy—just yellow mustard)

2 tsp dill

1 1/2-2 tsp salt

tons of freshly-ground black pepper

When the pasta is tender—cook a little bit softer than al dente for cold macaroni salad, otherwise it's too firm—drain, preserving the water. Bring the hot pasta water back to boiling, then cook the corn and peas for about 3 minutes. Chill the pasta with ice (otherwise, it will melt the cheese). Chill the corn and peas in the same way. Stir all ingedients together carefully (if you are too rough the avocado will turn into guacamole), then add the dressing and mix. Adjust seasonings as necessary. Chill till serving. Or eat some slightly-warm for lunch.

***I usually put hardboiled eggs in my macaroni salad. The salad is still delicious without the eggs, but with it...even better!

And a note from me... I'm not big on mustard, so next time, I'll probably use a little less mustard. We're big on veggies, so I'll probably double the peas and corn. The bites with avocado were the best, so I'll add an extra avocado, too! Loved the dill! I used fresh from the garden! Enjoy!