Macaroni Salad

Here in northern California we have had some really nice weather lately.  It's the kind of weather that makes me want to eat grilled ribs and Macaroni Salad.  This is my favorite Macaroni Salad recipe.  I really do like to use fresh herbs, since I usually have them growing in pots on my patio.  You can always use the dried herbs available at the market and you can substitute your favorite herbs for variety.    Sometimes I even use green onions instead of the red onion, that is one of the wonderful things I like about a salad like this.  Oh, I also want to mention that I sometimes add salad shrimp and maybe some sliced black olives to this salad.  I hope you enjoy this easy and basic old fashioned salad, your way.

                                 

 Macaroni Salad

16 ounces (approx. 2 cups) uncooked Salad Macaroni, cooked as directed on pkg.

1/2 cup Sweet Pickle Relish

2 tablespoons Red Onion, chopped fine

1 cup Cheddar Cheese, cut into 1/4” cubes

1 cup Mayonnaise

1/2 teaspoon Salt

1/4 teaspoon Ground Pepper

1 teaspoon Granulated Sugar

2 teaspoons fresh Chives, chopped

1 teaspoon fresh Tarragon, chopped

1 teaspoon fresh Thyme, chopped

1 teaspoon fresh Parsley, chopped (I prefer the broad leaf kind)

In a large mixing bowl, combine the cooked Salad Macaroni with all of the other ingredients.  Mix well.  Adjust seasonings to suit your taste.  Cover and refrigerate for at least 1 hour. Remember that the salad will absorb most of the liquid as it cools.  Stir before serving.  

Makes 8 large servings

Macaroni Salad with salad shrimp added