Takes 30 minutes not counting chilling
Makes 8-10 servings
Salad:
1/2 pound elbow macaroni
3/4 cup frozen peas – or green beans, cut into 1-inch lengths and cooked till tender
1 bell pepper diced
1 carrot peeled and diced
1/3 cup finely chopped sweet onion or purple onion
3 tablespoons chopped parsley, or basil, or dill
Dressing:
1/2 cup mayonnaise
1 tablespoons sweet pickle relish (recipe in the week 9 newsletter)
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon cider vinegar
A few shakes of hot pepper sauce, like Frank’s, or to taste
Boil the macaroni in salted water until it’s tender. Place the peas (if using) in your colander and pour the hot macaroni over to thaw. Rinse with cold water and allow to drain. Combine the green beans (if using), bell pepper, carrots, and onion in a large bowl. Add the macaroni. Whisk together the dressing ingredients, pour over the salad and mix well. Taste for seasoning, and chill. You might need to add a bit more mayo before serving.
CSA box recipes summer 2021