Monday, March 19, 2007
Growing up, I detested macaroni salad. Always very creamy with odd bits of greenish-gray things in it, very mushy macaroni and just generally not much flavor going on.
That said, this past Saturday my boyfriend Brian and I were staying with his college friend Brock in his beautiful condo near Newport Beach, Calif. We decided to have an impromptu cook out and rummaging through Brock's pantry and fridge, I was able to scrape together macaroni salad that I can honestly say was delicious. Not too creamy, good flavor and a great side with grilled steaks or chicken. I had no idea macaroni salad could be so great!
Brock lives minutes from the beach and generously let us stay with him for spring break and Brian's 30th birthday! Thanks Brock, and happy birthday Brian!
Dilly Macaroni Salad:
(serves 6-8 as a side)
1 bag (16 oz) macaroni or other cut pasta
1 c (eyeball it) light mayonnaise
1/4 c sour cream
1/4 c yellow mustard
1-2 tsp dill seeds, ground finely (to taste)
1/2 c finely chopped dill (or your choice) pickles
Salt and Pepper to taste
2 eggs, hard boiled and roughly chopped
Parsley or fresh dill for garnish (if desired)
Boil pasta in rapidly boiling very salty water. Drain while still al dente (about 9-10 minutes) and let cool. I actually run under cold water in this instance because the less gooey the pasta, the better it looks when done and the less gummy the entire dish.
Once cool, stir in all other ingredients except egg and parsley. Taste and adjust salt and pepper as needed. Garnish with egg and parsley. Serve immediately or let stand in refrigerator.