{"id":2925,"date":"2023-07-21T16:42:12","date_gmt":"2023-07-21T20:42:12","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2925"},"modified":"2023-07-23T21:18:08","modified_gmt":"2023-07-24T01:18:08","slug":"connies-macaroni-salad-a-long-time-savory-and-filling-summer-favorite","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2925","title":{"rendered":"Connie’s Macaroni Salad – A Long Time Savory And Filling Summer Favorite"},"content":{"rendered":"

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Connie’s Macaroni Salad<\/span>
Earthenware plate by Sean O’Connell<\/span><\/figcaption><\/figure>\n

One of my favorite summer foods for a summer barbecue or picnic is a recipe for macaroni salad I learned as a teenager from a cousin\u2019s mother-in-law. Long story. I have seven first cousins on my mother\u2019s side. Even though we lived in different parts of the country, our families got together at least once a year and sometimes more, depending on vacation schedules and what occasion needed to be celebrated. My gentle, thoughtful cousin Mindy was the first to have a wedding and she married a wonderful guy who is a classical guitarist<\/a> and one of the most generous people I know. When we gather, for example, Rob is often the first to pick up the bar tab. After a discussion of books we\u2019ve read, he often gifts copies of titles he thinks our son will enjoy. When he found out I had arthritis in my hands, he sent me a special knife to make chopping easier.\u00a0<\/span><\/span><\/p>\n

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Rummo is our current favorite<\/span>
\u00a0commercial pasta<\/span><\/figcaption><\/figure>\n

Before Mindy and Rob married, his mother, Connie, moved for work from Cleveland to Hartford, where I lived growing up. She came to our house for social events, never talking down to us, even though we were kids, and often bringing something tasty to eat. The recipe of hers I remember best (and the only one I thought to request\u2014probably one of the first times I ever asked someone for a recipe) is a delicious macaroni salad. I suppose macaroni salad<\/a>, with it\u2019s mayo base, is the Americanized version of what we know as pasta salad, which usually has a vinaigrette or pesto-based dressing.\u00a0<\/span><\/span><\/p>\n

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Peas plus fresh herbs add extra greens<\/span><\/figcaption><\/figure>\n

Besides macaroni\u2014use shells, rigatoni, penne, gobetti (large elbows), spirals or even orecchiette, any short pasta, even whole grain or gluten free, that will hold sauce\u2014the recipe lists hard boiled eggs, red onion, dry dill and dry mustard and mayo. I added fresh dill, peas and parsley for more green. When I served it the second day, I added in chopped cooked kale and some extra mayo and salt. Connie\u2019s version was made with bacon (I omit it sometimes when we don\u2019t want to use meat) which adds another flavor dimension. I used the Hellman\u2019s mayonnaise the recipe called for, but your favorite brand mayo will work or try a mixture of yogurt and mustard. I think chopped olives, peppers, hot sauce, beans or even cooked chicken or sausage could be appropriate add-ins. This is a great filling dish if you have to feed a crowd–it can easily be doubled. If \u00a0you want to bring it to an outdoor summer picnic, however, please use vegan mayo<\/a> so you don\u2019t run the risk of spoilage. The recipe was Connie\u2019s gift to me and now I pass it on to you to enjoy.<\/span><\/p>\n

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Dilled Macaroni Salad with Peas<\/span>
Earthenware plate by Sean O’Connell<\/a><\/span><\/figcaption><\/figure>\n

CONNIE\u201dS MACARONI SALAD<\/span><\/p>\n

Mix together in a large bowl:<\/span><\/p>\n