Thursday, April 1, 2010

Macaroni Salad

With all this unseasonably warm weather we have been having in Central Indiana, my husband and I have been befriending our grill yet again for a long season of cooking! Brachts, hamburgers, hot dogs . . my oh my how they do make me smile just thinking of them all! I am usually a healthy eater and watch my portions well, but when it comes to "baseball food" as I like to call it, it becomes a real challenge to control myself. One thing that helps to fill me up is macaroni salad. I have had several versions and this, by far, is one of the best recipes I have come across. Not only does it not have peas in it (yeah, it's by choice) but it is very easy to make with all things I usually tend to have around the kitchen anyways. This time I had some leftover rotini noodles so why not use what I have, right. Not only does this dish make for a fantastic side to any outdoor grill or BBQ, but it also keeps well at room temperature for camping! I am about to go in a few weeks and cannot wait to blog what we cook there out in nature where there are no computers, blogs or recipes. =)

Macaroni (Rotini?) Salad
Adapted from: Sing for your Supper

1/2-3/4 lb pasta shapes (I chose Rotini), cooked and drained
3 small carrots, diced
1 celery stalk, diced
1/2 cup frozen corn, thawed
1 cup cubed sharp cheddar cheese
salt and pepper, to taste
1/2 cup mayonnaise
1/2 cup italian salad dressing
1 tsp dijon mustard

Combine all ingredients in large bowl, cover and refrigerate for at least 1 hour before serving.


  1. This looks delicious! So glad you enjoyed the recipe! :-)

  2. Thanks. We absolutely LOVED it!!!