Macaroni Salad

Macaroni salad is one of our classic family dishes. It's a summer time food for us and a staple at cook outs. Every time I make it, it reminds me of my childhood in the warm, humid climate of the coast.

I have never been able to recreate the version my mom makes. That and her famous brown eggs are two things I can't get to taste exactly like hers. I think there's some mom voodoo going on there, but I can't confirm that. So rather than be faithful, I decided to be innovative. I've tried to make a healthier version of it.

I tested this on my mother while she was visiting and she actually liked it! I figure if it has the original maker's seal of approval it can't be all that bad.

Notes: Normally, this recipe calls for celery. I have a hard time using up celery, so I went with cucumber instead. This is a mayonnaise-based salad. I'm afraid it just wouldn't taste the same without it.

The only reason this isn't Q.E.D is because it has to chill overnight or for at least six hours.

Ingredients:
1 box whole wheat shells or elbow macaroni
1 small can of tuna (I used wild caught)
1/2 greens (I used microgreens, but you could use chopped spinach or kale)
1/4 cup of mayonnaise
3 tablespoons whole grain mustard
1/4 cup chopped dill pickle
3 shallots
1 English cucumber
Salt
Pepper

Directions:

Bring a stock pot of water to a boil, add two small handfuls of salt, and cook pasta according to the directions. When it's done, strain it and allow it to cool to room temperature before you add your veggies.

Stir the pasta periodically to help it cool.

Chop all your veggies while you're waiting.

Add everything to your pasta, season with salt and pepper.

Mix well and chill in the fridge. Enjoy in a warm summer day (any time you want to relive one!)