Macaroni Salad

I am not a mayo person so foods like pasta salad, chicken salad, potato salad, etc. never enter my mouth.  This never stops me from making it for others though.  I was recommended this recipe for someone who does not like pasta salad.  I tweaked it a bit (cut down on the mayo) so I actually ate it and enjoyed it!  I hope you do too.

Pasta Salad

Adapted from Jamie Cooks

·  1 lb. Elbow Macaroni, or curly pasta

·  ¼ large Spanish Onion (minced)

·  1 Celery Stalk (minced)

·  ¼ cup chives (minced)

·  ¼ cup Fresh Parsley (minced)

·  1 Tbsp Lemon Juice

·  1 Tbsp Dijon Mustard

·  ¼ tsp Garlic Salt

·  ½ tsp Chili Powder

·  1 cup Mayonnaise

·  Black Pepper, freshly ground

·  Kosher Salt

Directions:

1. Cook the macaroni in a large pot of salted water, until al dente. Drain & rinse under cold water. Set aside.
2. In a mixing bowl, combine the onion, chives, celery, parsley, lemon juice, mustard, garlic powder & chili powder.
3. Add the macaroni & stir to combine. Let the mixture sit for a few minutes, for the flavors to meld.
4. Add the mayonnaise, stir well and season with salt & pepper to taste.
5. Serve immediately, or refrigerate for up to 2 days.

Antipasto Salad

My goal was to make antipasto on a stick, but I ran out of time so I just left it as a salad instead.  

Antipasto Salad

A Hudocks to Haddocks Original Recipe

• 10-15 cherry tomatoes (sliced)
• 6 oz can of whole sliced mushrooms (drained)
• 8 oz block of mozzarella cheese (cubed)
• 8 oz can of quartered artichoke hearts (drained)
• 8 oz can of black olives (drained)
• ¼ pound of thinly sliced genoa hard salami (quartered)
• ½ cup of Italian dressing (I use light Italian dressing)
• 1-2 tsp crushed red pepper
• 1-2 tsp ground black pepper

Directions:

1. Add first 5 ingredients together in a medium bowl with a cover.
2. Add in next 3 ingredients.  Cover and shake until well mixed.
3. Refrigerate until ready to serve.

Summer Corn Salad with Asparagus

Adapted from All Recipes


• 12 ears corn, husk and silk removed
• 1 large bunch asparagus spears, trimmed and cut into 1-inch pieces
• 5 peppers (3 red & 2 green)
• 3 tbsp minced garlic
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tsp basil
• 1 tsp garlic salt
• salt and black pepper to taste


1. Boil corn until done (about 10-15 minutes). Allow to cool, cut kernels off
2. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
3. In a medium saucepan heat olive oil. Add in peppers until roasted and soft.
4. Combine the corn, asparagus, roasted peppers, garlic, basil, garlic salt, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve chilled.

Makes 12-15 servings