mom’s macaroni salad

remember how last week i said it was back to work and the kitchen was a mess? well i didn’t think it could get any worse but then boyfriend went back to work, the dishes continued to pile up, we continued to eat quesadillas all week, and (full disclosure) it took a couple days for us to replace the garbage bag in the kitchen after taking it out for trash day. that bad.

so friday after work we got down to business and the kitchen surfaces are clean once again, there is a trash bag in the garbage can, and the fruit flies have left for someone else’s messy kitchen. let’s never let that happen again.

saturday was the first excuse to cook something real because it was a friend’s birthday potluck. i have been craving childhood food all summer, whether that be sourdough pancakes (coming soon!), salmon dip, or this macaroni salad. this salad is just the way my mom made it when i was a kid with a few exceptions. she used straight up ranch for dressing and i think that is gross (so is 3/4 cups of mayonnaise, but whatever). i also couldn’t find the cute little eden organic alphabet noodles which according to their website…don’t exist anymore! i made do and it was pretty delicious.

mom’s macaroni salad
makes about 6 cups

2 cups dried orzo, i like the vegetable kind
4 celery sticks, diced
2 carrots, diced
4 hard boiled eggs, chopped
2 tablespoons fresh dill, finely chopped
3/4 cups mayonnaise
1 tablespoon apple cider vinegar
3/4 teaspoon black pepper
1 1/2 teaspoons celery sald
1/4 teaspoon table salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

cook the orzo and rinse with cook water, stirring until noodles are chilled. mix in mayonnaise, vinegar, and seasonings and adjust until it is to your liking.

dice carrots and celery and chop hard boiled eggs. to get the celery and carrots into those tiny pieces cut the celery lengthwise into four strands (in half and then in half again, see the picture above). for the carrots, it helps to chop them in half at the center and then cut the smaller pieces into strips lengthwise, sometimes into 6 or 8 strands depending on thickness.

the piles of celery, carrot, and egg should be about even, maybe with a little more celery. mix into dressed orzo and chill before serving.

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