Introduction

This is Mama Miche, and today in My Magic Kitchen: Macaroni Salad

Back to salads! We've finished a lively little series on kebabs. That was fun. Now, we're returning to the summer salad series before summer comes to its inevitable end. It goes by fast. 

I remember my childhood summers as if they were yesterday and not 50 years ago. And although it's true that those were simpler times, my childhood wasn't really great. I have some great memories, and almost all of them are thanks to my Momster. Deadbeat dad. My story isn't unique in that regard. My mom busted her ass so that I didn't know how broke we really were, and we always had food on the table. Thanks to her, it was fucking good too. She was known to be an excellent cook. And summer isn't summer without barbecue and good old macaroni salad. 

I can't tell you one clear memory I associate with it. It's more of a montage of images that I see. My mom and I…  in the kitchen of the different apartments we lived in through the years, making it and bringing it to a friend's backyard barbecue or enjoying it on the balcony with our little barbecue grill we weren't supposed to have, but like many of our neighbors, we did. Big enough for a couple of burgers, dogs, or chicken drums. Macaroni salad is the best cold side dish, but you can also add a can of tuna or chickpeas, and that makes a meal all on its own. 

I love macaroni salad the way my Momster made it. She made our home and kitchen magic. 

Let Mama Miche make your kitchen magic.

Tools

• Large pot

• Collander

• Knife

• Cutting mat

• Egg slicer (optional)

• Measuring cups and spoons

• Small and large mixing bowls

Ingredients

Makes 12 Servings

• 1lb box of macaroni elbow pasta (Note 1)

• 3 eggs

• 1 yellow or white onion

• 2 large or 4-5 small celery stalks

• 1 red pepper

• ½ cup fresh parsley

• 1/4- 1/2 cup sweet relish (to taste)
  

  Dressing

• 2 cups Vegan Mayonnaise 

• 1 cup Dijon mustard

• 2-3 tbsp apple cider vinegar 

• 1 tbsp of sugar substitute (Note 2)

• 2-3 tbsp Twice Stolen Spice™ (Note 3)

Directions

Prep Time: 30 minutes

• Cook noodles al denté according to the package directions.

• Remove from heat and promptly drain; run under cold water to prevent further cooking.

• Refrigerate cooked noodles until ready to mix

• Hardboil the eggs. Once chilled, peel and small dice

• Small dice the celery, onions, and bell peppers

• Chop parsley; reserve half to add as a topping later

• Add the dressing ingredients together into a small bowl and mix thoroughly

• Add noodles, diced eggs and vegetables, chopped parsley, dressing, and sweet relish to a large bowl.

• Add Twice Stolen Spice™

• Mix thoroughly and cover. Let sit for 1-2 hours before serving.

Notes:

1. I prefer gluten-free pasta; well, my digestive tract does. Jovial pasta from Whole Foods is the best brand I have found.

2. I used monk fruit sweetener

3. This is the only ingredient added to Momster's "recipe."