TaMara’s macaroni salad had me jonesing for my own this fine day.
I didn’t follow a recipe, exactly. I knew there needed to be pasta of some sort and a half bag of these bowties seemed to fit the bill. I knew I wanted to use some of the cherry tomatoes our patio plantings are bearing for us. Half the battle, right there. Mayo seemed obvious, and that took me to the sour cream right there by it in the fridge. So far, so good. OK, celery, diced a few stalks, and that suggested celery seed, in went those things. Onion, check-red bell pepper, check-dill weed, check-a little minced dill pickle? Why not, check. Hmm..hard boiled eggs! Yes, absolutely! A little touch of sour? Aah, some rice vinegar is pretty mellow, some sweet to balance the sour? Splenda-splendid! Some kosher salt and some black pepper and Ta Da!
This one is put together with some fresh baked pumpernickle rye, a bit of cheese and some sauerkraut. Mrs J can’t eat one without a dill pickle spear on her plate. We eat a lot of sammiches, corned beef is another fave. In the summer we tend to go with the Subway style, hoagie rolls with cold cuts and various dressings-shredded lettuce, various peppers, onions, olives and etc. I can eat them cold or warmed a bit in the oven. Finished off with some seasoned olive oil or spicy mustard. Heaven.