As soon as we have our first really warm day here in Colorado, I’m tempted to dive into a summery dish. Never mind that it might snow a week later, like it did this spring. It’s still great to feel ready for summery foods. I make my macaroni salad with a lot of vegetables, trying to make it equal parts a pasta dish and a salad. There are many ways to make a dressing for the salad, so use this recipe as a starting point and adjust from there.
- ¾ cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon ground black pepper
- 1 teaspoon dried dill weed (optional)
- 8 ounces macaroni, cooked and drained
- 2 carrots, grated
- 4 scallions, thinly slice
- 1-2 cups thinly sliced and chopped red cabbage
- 1 cucumber, seeded and diced
- Combine the mayo, buttermilk, vinegar, salt, celery seed, pepper and dill weed in a covered container and shake until mixed well.
- Combine the macaroni with the vegetables and toss with desired amount of dressing. Let stand in the refrigerator for at least an hour before serving to allow the flavors to meld.