"FAMILY SECRET" MACARONI SALAD

This recipe has been in our family since before I was born (my Grandma taught me to make it).  I'm 62, which should tell you how well-loved it is that it has endured for so long, and is still requested.  It is deceptively simple, but the flavor combination is . . . well, perfect.  It is also a refreshing change-of-pace from potato salad, or a nice flavor contrast right alongside it on the buffet line!

When I cook, I love to try new twists on old recipes, just to see what will happen . . . but I've never been able to improve on this one!   Like the fella said:  "When somethin' ain't broke, it don't need fixin'."

 "FAMILY SECRET" MACARONI SALAD

Serves 16 (makes about 1 gallon)

1 lb. box of "salad" macaroni (sometimes called "ditalini")
1 small sweet yellow onion, finely chopped
4 oz. jar diced pimientos, drained
12 oz. jar of sweet pickles (drain, reserve juice)
3/4 cup pickle "juice"
6 large hard-boiled eggs, peeled & coarsely chopped
1 cup Best Foods mayonnaise
1/2 tsp. ground black pepper
salt to taste (optional)

Cook the macaroni in salted boiling water, per package directions.  DO NOT OVERCOOK!  Stop when the macaroni is still slightly "al dente".  Pour into a colander, then rinse with cold tap water to stop the cooking, and cool it rapidly. 

Slice the sweet pickles about 1/16" to 1/8" thick, making little "coins".

Transfer the cooled macaroni to a large mixing bowl.  Add the chopped onion, diced pimientos, sweet pickles and the chopped hard-boiled eggs.  Stir and toss to distribute everything evenly.

Next, pour in the reserved 3/4 cup of pickle juice.  Sprinkle the black pepper on, then fold in the cup of mayonnaise.  A spoonula (spoon-shaped spatula) works really well for this.  Blend everything well.  The mayo will go a bit "soupy" from the pickle juice, but don't worry -- as it sits in the refrigerator, the pasta will absorb the liquid, and you'll be left with just a creamy coating.

Cover tightly and refrigerate overnight.  Stir well before serving; taste and adjust seasonings (and mayo) if necessary.
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If you want to dress this up for a pretty presentation, transfer it to a nice serving bowl, then garnish artistically with a couple more sliced hard-boiled eggs, and some thin strips of red & green bell peppers -- or, if that sounds too complicated, just a dusting of paprika makes for a simpler garnish. 

This salad travels well to picnics and potlucks.

MARINATED GREEK VEGGIE SALAD

MARINATED GREEK VEGGIE SALAD

Serves 16

DRESSING:

3/4 cup extra-virgin olive oil

the juice from 1 extra large lemon (juices best at room temperature)

3 tsp. fresh garlic, finely grated (about 2 large cloves)

2 to 4 tsp. dried oregano (start with 2; adjust to taste)

1 to 1-1/2 tsp. dried basil

4 T. red wine vinegar

1/2 tsp. sea salt

2 tsp. sugar

1/2 tsp. ground black pepper (or to taste)

SALAD:

1.5 lb red ripe grape, cherry or Roma tomatoes (cut grape/cherry tomatoes in half; cut Romas in large dice)

1 medium red onion, cut in thin wedges

1 large green bell pepper, seeded and cut in 1/2" dice

1 large English cucumber, quartered lengthwise, seeded and sliced 1/2" thick

1 cup pitted Kalamata olives, drained

4 oz. crumbled Feta cheese (I used 'Alouette' brand; excellent)

Prepare the dressing by combining all ingredients in a small bowl or large measuring cup; blend well using a wire whisk, immersion blender or food processor, until everything is well-incorporated.

Mix all of the salad ingredients in a suitably sized container or bowl with tight-fitting lid.  Pour the blended dressing over all, snap on lid and shake gently to distribute. 

Refrigerate for at least 3 hours before serving.  Overnight is best.

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HINT:  Costco carries a large (1/2 gallon) jar of pitted Kalamata olives for less than $8.  If you plan on making this salad more than once, this large jar is very economical.