Mom’s Macaroni Salad

Mom’s Macaroni Salad

Since this will be a big picnic and cookout weekend for a lot of folks, I wanted to share this recipe again. I am just in a nostalgic mood, I guess. Along with the breaded chicken recipe I posted yesterday, this is one of those dishes that will always remind me of my Mom, summer cookouts, friends, family and wonderful times.

For summer cookouts we always had this salad. Back in the days when it was called macaroni, not pasta. I loved it then and I love it now. I won’t say I don’t make other pasta salads. I do. I make all sorts of combinations, but this is the salad that brings me home. Mom used mostly mayo, with a little salad dressing like Spin Blend. She felt it gave the salad just a little more zing. She added quite a few hard cooked eggs and I think they add a richness to the salad. My dad would cut up the celery and green onions for her. Mom liked the veggies cut into a fairly small dice in this dish and Dad had wicked knife skills.  I love the image of them cooking together. So here it is- a family recipe wrapped up nicely with some memories, too.

Mom’s Macaroni Salad

1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Spin Blend or Miracle Whip, about ½ cup
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled

Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.