Macaroni Salad

Serves 4 | Prep Time: 15 minutes | Cook Time: 15-20 minutes

I love macaroni salad! It’s great to make in advance, portable and reminiscent of childhood; just not the kind you find in the prepared aisle of the grocery store with all the foreign ingredients.

Ingredients

1 pound macaroni (I used fusilli here, but use which ever you prefer)
2 cups celery (4-5 stalks), small dice
1 watermelon radish, peeled, halved and thinly sliced
1 cucumber, halve and thinly sliced (peeled if you prefer)
1 cup mayo
1 tablespoon fresh lemon juice (or more to taste)
1 tablespoon Dijon mustard
1/2 cup pickles (like cornichons) chopped
4 green onions, thinly sliced
1/2 cup each chopped fresh parsley, mint and dill
1 cup garbanzos (this is optional, I had some leftover in my fridge)
Kosher salt and freshly ground black pepper to taste

Chef Tips

Whole milk greek yogurt (or coconut yogurt if you need a dairy substitute) would make alternatives if you don’t fancy mayo. Any vegetables work here.

Preparation

Step 1

Cook the pasta according to the instructions of your pasta product. Drain well, toss with a touch of olive oil so the noodles don’t stick. Set aside to cool while you prepare the rest of the dish

Step 2

Whisk together the mayo, lemon juice, Dijon mustard, and herbs. Season to taste if needed. Toss into the macaroni. Fold in the radish, cucumber, pickles, and garbanzos if using. Season with salt and freshly ground pepper.