After returning from the museum, we were all pretty emotionally spent and very hungry. I knew just the thing to put a smile on everyones face! BBQ Chicken with Macaroni Salad, Grilled Corn and Sweet Tea. Followed by a Klondike Bar for something sweet. It was so Yummy!! Enjoy the pictures and the Macaroni Salad Recipe!
adapted from “The America’s Test Kitchen Family Cookbook”
1 pound elbow macaroni
1 cup mayonnaise
1 rib celery, chopped fine
1 carrot, chopped fine
1/2 red pepper, chopped fine
1/4 cup minced sweet pickle
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
3 tablespoons minced red onion
2 teaspoons Dijon mustard
Cook the macaroni until tender. Drain ( I run mine through a salad spinner to get all the water out of the noodle. This way the salad does not become “soggy”)
Toss macaroni with remaining ingredients. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
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