This is a fave around The Parsonage. Normally a “Summer Only!” food, declared by yours truly, but really…it’s April 6th, I’m tired of being cold and wearing jackets. So maybe by making macaroni salad and wearing flip flops despite the negative 40000404903934 degree weather we’ve been having we can somehow encourage Mother Nature to warm us up.
I’m hoping it works.
There are a thousand and one different ways to make pasta salad. This is my way…my mom made it when I was a kid with tuna, tomatoes, celery, cucumbers, peas and carrots, until my fussy little self decided that tuna was no longer good in it, tomatoes were icky in it, cucumbers felt mushy and celery just got in the way. So peas and carrots it is.
90% of our food made here in The Parsonage is simple, budget friendly and earth friendly,with ingredients that are easily interchanged. So carry on..pasta away…add those tomatoes or cucumbers if you want and have at it.
This is a great traveling dish too for summer picnics, church potlucks or pre-made for the first night of a camping trip (but also easy enough to make on a camping trip). It’s a meal by itself or a side dish. I heart it.
1 lb elbow macaroni (or any shape you like, just not long noodles)
8 oz. frozen peas
5 whole carrots, peeled and diced OR 1 small bag shredded carrots OR 2 handfuls of baby carrots, diced….whatever suits your fancy.
Garlic powder to taste
Onion powder to taste
Real Mayonnaise (for the love of everything holy in this world, please don’t use anything else.)
- Cook Pasta according to package directions. Drain and set aside to cool completely.
- When pasta is cooled, in a large bowl, add to it the diced carrots, frozen peas, dollop of mayonnaise (large heaping tablespoon), dash of onion powder, dash of garlic powder.
- Mix everything well.
- You can add more mayo if you like, depending on preference.
If you’re keeping it for later, store in the fridge. If using gluten free pasta I’ve found that eating it right away is best.. The GF pasta gets hard after a day. I don’t prefer it leftover.