I enjoy macaroni salad as well as the next person, but I do get tired
of the mayonnaise and/or whipped salad dressing salads. In addition, if it is a salad someone has
brought to a backyard cookout, I get really concerned about the mayo not being
refrigerated. Lastly, this blog is about
low cost cooking. The dressing used for this salad is less than what it would cost to use
mayonnaise.
It is highly recommended to make this a day ahead to give the flavors time to blend, but you can make and serve immediately. I just personally think it tastes much better after sitting for 24 hours.
What You Need
8 oz. Uncooked Elbow Macaroni2 cups Frozen Peas, thawed
2 cups Frozen Corn, thawed
½ cup oil (preferably olive or canola)
½ cup lime juice
3 Tbsp. sugar
¼ tbsp. Cumin
Salt and Pepper to taste
10-15 Cherry Tomatoes, halved
Preparation
To thaw peas and corn, place in a colander and rinse under running cold
water for 3 to 4 minutes, gently stirring with hands. Set aside and allow to drain well.Cook macaroni in rapidly boiling water for 10 minutes or until desired doneness. When macaroni is finished, drain in colander and rinse with cold running water for 3 minutes. This helps to 1) stop the cooking and 2) rinse off excess starch.
While macaroni is cooking, whisk together the oil, lime juice, sugar
and cumin until mixed well.
Once the macaroni and vegetables are thoroughly drained, mix together
in a medium sized mixing bowl.
If you are going to add salt and pepper, now is the time to do so, then
stir well.
Pour dressing over all and stir until mixed well. Cover and refrigerate overnight. Stir
in cherry tomato halves right before serving.
Makes 6 -8 side dish servings.
