29 July 2010

More Summer Pasta ... 'Dilly Mac'



Last evening's dinner fare tasted great, but did not make it aesthetically. Tonight's easy meal is a return to a safe, 'tried-and- true' summer salad. This dill macaroni salad goes from picnic to grillfest BBQ to luncheon plate with ease. Let's face it. Macaroni salad is a staple of summer; it's right up there with watermelon, hotdogs, and zucchini!

This dilly mac salad is always a guest in our house at this time of year because Silent Bob always plants WAY TOO MANY cucumber plants! I always plant a big patch of dill. There are always those staples - celery, onions, eggs, and macaroni in the house. Grab a jar of mayonnaise and some salt and pepper and that's all there is to it!  It's simplicity is its beauty.

Without further ado ...



This is a lovely light salad of greens and whites.



I always make it when the cucumbers are super plentiful and the dill needs to be nipped back.



After I trim back the dill and make a pretty bouquet with the dill's blossoms and my zinnias, I mince the sprigs I've nipped off the blossom branches. It's a win-win situation.



Who would think that dill blossoms would contribute so well to a summer bouquet?



Make it in the morning and refrigerate it for the afternoon so that the dill does its magic.

We're having it with grilled salmon this evening. What about you?


Dilly Macaroni Salad



Ingredients:

1 very fresh cucumber, washed and chopped into bite-sized pieces (skin left on)
1 small onion, small dice
3 small stalks of very fresh celery, tipped and sliced on the diagonal
3 tbsp. fresh dill minced
4 large eggs, hard-boiled and chopped
3 to 4 c. cooked macaroni
enough mayonnaise to hold the salad parts together … to taste
salt and pepper to taste
small amount of smoked paprika for sprinkling over the top of the finished salad

Making the Salad:

1. Slice and dice the fresh veggies and the dill.

2. Boil the eggs and macaroni (al dente).

3. Drain the eggs and soak in an ice water bath to cool.

4. Drain the macaroni and rinse with cool water.

5. Toss the vegetables and macaroni, chopped eggs, and herbs.

6. Add mayonnaise and toss to incorporate the ingredients. Correct the seasonings.

7. Turn the salad into a nice salad bowl and sprinkle with a small amount of smoked paprika.

2 comments:

  1. I love the idea of this... bet it was much lighter than normal mac... must try it soon x

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  2. I really like the cucumber in this Susan and the fact that all of this lovely produce came from your own backyard makes it so very special.

    So lovely with some good ole' barbecue and some yummy Iced tea (sweetened please :)

    Ciao, Devaki @ weavethousandflavors

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