Summer Sweet and Savory Macaroni Salad

 

This pasta salad serves as a great accompaniment to our Fall Off the Bone Drunken Ribs.  The sweetness of the pineapple in the pasta salad serves as a nice balance to the tanginess of the bbq sauce on the ribs.  The fresh vegetables lend a nice crunch and vibrant color and flavor to any summertime dish.  Experiment with the veggies, add more or less to your liking.  The great thing about cooking is it is not an exact science and you do what makes your taste buds happy.

Ingredients:

One box elbow macaroni

2 cups mayonnaise (if dry pasta salad dry add more)

1 red pepper diced

1 orange pepper diced (can also use yellow pepper if you prefer)

1 fresh pineapple diced or chopped into 1/2 inch pieces (fresh is best but out of season use 2 cans of diced or chopped pineapple drained)

4-5 stalks celery diced

4-5 green onions diced

8-10 hard boiled eggs diced

2 cups frozen peas

1 teaspoon dry mustard (optional)

1/2 teaspoon celery salt (optional)

Salt and Pepper to taste

**Note on ingredients.  For any of the veggies and spices you can add more or less all depending on your own taste.  For example, if you prefer a less sweet taste, use less pineapple.  If you want a little more tang, add more dry mustard.

1)  Cook macaroni in a pot of bowling salted water per directions on the box.  (Add approximately one Tbsp salt per one box of pasta)

2)  While the macaroni is cooking dice the red and orange pepper, celery, onions, pineapple and hard boiled eggs.

3)  Drain macaroni.  Immediately add frozen peas to pasta.  Mix in 1/2 cup of mayonnaise so the pasta won't stick together.

4)  Once pasta has cooled, add the rest of the ingredients.  

5)  Refrigerate 2-3 hours, or until chilled before serving.  May be made a day or two ahead of time. 

Yields about 8 or more servings