Notice how large of an amount this recipe makes – I made it so for the BBQ, but it would be easy to halve/quarter as necessary. And I plan to make half-versions pretty much for the rest of the summer. Scott wasn’t completely sold, as he’s not a fan of the “white stuff” (anything that’s got a noticeable amount of mayo, sour cream, cream cheese, etc). I thought this would be a perfect combo for him, but apparently it’s still too much mayo. Oh well, more for me!
Creamy, Tangy Macaroni Salad
inspired by Sing for Your Supper
1 lb macaroni, cooked drained and cooled
3 large carrots, diced
3 large celery stalks, diced
1 small jar pimento, drained
2 small green bell peppers, diced
1 Engligh cucumber, quarered and diced
1 cup cheese, cubed (original recipe used cheddar, we used colby jack b/c it’s what I had)
salt and pepper (I like lots of pepper)
1 cup mayonnaise (I used reduced fat)
1 cup Italian dressing (I used Kraft Light House Italian)
Combine pasta and veggies in a large bowl or plastic re-sealable container. In a medium bowl, combine mayo and dressing. Pour over pasta and veggies, stir to combine.