Mary Anne's Too-Dang-Hot-To-Cook Macaroni Salad
During the dog days of summer when it's way too hot to cook, this salad will be an easy one to prepare and won't heat up your kitchen. By adding the ham, salami, or tuna, this salad becomes a one dish meal.
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/2 cup diced celery
1/2 cup diced cucumbers, diced
1/2 cup minced red onion
1 Tablespoon minced flat-leaf parsley
1 cup diced ham, salami, or drained tuna, optional
1 medium tomato, seeded and diced
1 cup mayonnaise
1 1/2 teaspoons dry mustard
3 teaspoons sugar
3 Tablespoons apple cider or white wine vinegar
6 Tablespoons sour cream
4 Tablespoons Greek yogurt (for a tarter flavor)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
- In a large bowl combine the macaroni, celery, onion, parsley, diced ham and tomato. Set aside.
- In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. About an hour before serving the salad, pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Pour half of this dressing over the salad and mix well. Refrigerate at least two hours up to overnight. Just before serving, add the rest of the dressing and mix well again.
Note: This salad will last up to three days in the refrigerator. Be sure to add more mayonnaise or Greek yogurt if you do. Store covered in the refrigerator, for up to 3 days.
Note: I have added hard-boiled eggs to this salad on occasion.