Monday Menu: Hot Days, Cold Salads

Last week, with the cooler temperatures, I indulged in a couple of favorite soup recipes. With the weather heating back up this week, it’s time for a few cold salads.

First up, a simple, yet tasty macaroni salad, filled with garden veggies.

Easy Macaroni Salad

Dressing:

• 1/2 cup Italian dressing (I like Newman’s Own)
• 1 cup mayonnaise
• pepper

Blend together well and refrigerate until ready to mix in.

Salad:

• 16 oz box of favorite pasta
• 1 tsp garlic powder
• 1/2 tsp celery seeds
• Salt and pepper
• 8 oz shredded carrots
• 1 celery stalk, minced
• 1 pepper (green, red, or orange) diced
• 1 large tomato, diced (about 1 cup)
• 8 oz cubed cheddar (opt)

Bring water to a boil, add 1 tsp salt and pasta. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, spices, celery seed, and let sit for 5 minutes. As the pasta absorbs the remaining water, it absorbs all the flavors. Next stir in carrots, celery, cheese and tomatoes.

Important: Save tossing with the dressing until 15 minutes before serving. This keeps the pasta from absorbing all of it and becoming mushy and flavorless but still gives it enough time to meld the flavors together.

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Pecan-Cranberry Chicken Salad

• 2 cups diced chicken
• 1/4 cup mayonnaise
• 1/2 cup whole cranberry sauce
• 1/2 cup coarsely chopped pecans (or walnuts)
• salt and pepper to taste

Combine thoroughly. You can add celery or onion if desired.

Serve on sliced rolls or croissants, or my favorite, lettuce leaves.

Serve with fresh sliced tomatoes for a light lunch or dinner.