Macaroni Salad (Photo credit: o5com) When I was a kid one of the side dishes my mom made often in the summer was macaroni salad. It's an easy thing to make and you can adapt it to what you have on hand.
To make this into an entree' for a hot summer night, all you have to do is add a can of chicken or tuna. To make it pretty, serve the salad on a leaf of lettuce with crackers on the side.
For a healthier slant on this recipe, use low calorie Ranch dressing, light mayo and reduced fat/reduced sodium processed cheese. Whole or multi-grain macaroni noodles would put a very healthy spin on this dish.
Macaroni Salad
1 cup macaroni noodles, cooked
1/4 cup onion, diced
1/4 cup mayo
1/8 cup Ranch dressing
1/8 tsp celery salt (or 1/2 tsp. celery seed or 1/2 stalk diced celery)
1 T. parsley (or cilantro)
1 slice processed cheese, sliced 1/4 inch thick and cut in small cubes
8-10 cherry tomatoes (optional)
salt and pepper
Cook macaroni until just tender, 8-10 minutes. Drain and set aside to cool a few minutes. Slice processed cheese and cut into small cubes.
Mix all ingredients in medium bowl, stirring well to combine. Refrigerate for at least an hour before serving. Makes 6 servings.
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