Bev,
Recipes per se are odious. But just as a general principle, in the summer we make a pasta dish by, of course, cooking the pasta and then adding something that has oil so the pasta doesn't dry out ... olive oil is my favorite but mayonaise or grape seed oil or some such does well too. Then add some green herb such as dill or cilantro. Then some cold raw veggies from the garden ... tomatoes, cukes, summer squash, kohlrabi, etc. It's also good to cut up some garlic scallions or onion scallions in the mix. It keeps in the fridge for several days.
There is a local traditional summer dish on this paradigm which is elbow macaroni, mayonaise, and bits of celery and ripe tomatoes.
James
Here is a recipe for macaroni salad if anyone is interested:
for a pound of macaroni:
1/2 c vinegar
1 spoon (to taste) mustard
Mix in saucepan. Add:
1/2 c water
1/2 c sugar
Bring to boil.
Beat 6 eggs, add part of the boiling mixture to the eggs while whisking. Add
egg mixture back to pan. Slowly heat to a boil. It will thicken like
pudding. Add salt and pepper to taste.
Boil macaroni, drain, put in big bowl. Add chopped onions and any kind of
vegetable you like. Some celery is nice is you have it.
Add a cup (more or less) of mayonnaise to your egg mixture and then mix that
with the macaroni. Chill. Chopped boiled eggs can be mixed in or placed on
top.
If you like your macaroni salad more wet, just increase the amount of egg
mixture that you make by 1/4 or 1/2. The macaroni absorbs it as it sets.
Rob - Va
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