Elbow Macaroni Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Elbow Macaroni Salad! I owe freshness to the farmer’s market. And so should you. After all, they are a great resource for locally grown produce, herbs, eggs, and meats. Without a doubt, they are popping up everywhere. However, it’s okay to ask a few questions when you’re chatting with the growers. An important one might be if there are pesticides used. “Organic” does not always mean pesticide-free. Soil quality may be another concern. GMO seeds, animal treatment, and ideas for food preparation are also topics of discussion. Once I am familiar with a grower, I glean ideas for ways to store and cook the products. Some days I even walk away with recipes. The bottom line is, support your community. We’re all in this together.

ELBOW MACARONI SALAD

Ingredients:

2 cups elbow macaroni, cook according to package directions, then cool

2 tablespoons sweet onion, sliced

1/2 cup baby carrots, julienned

1/2 cup snow peas, sliced horizontally

4 radishes, thinly sliced

1/4 cup garlic vinegar

2 tablespoons lemon juice

1 tablespoon water

1 envelope Italian salad dressing dry mix

1/2 cup olive oil

Instructions:

In a large bowl, combine cooked macaroni and sweet onion slices. Add julienned carrots, sliced snow peas, and radish discs. Gently toss. In a measuring cup, combine garlic vinegar, lemon juice, water, Italian seasoning packet, and olive oil. Whisk together until completely blended. Drizzle dressing over the macaroni salad. Gently toss to coat ingredients. Refrigerate until ready to serve.

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