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Celebrate summer with a cold macaroni salad

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Posted: Tuesday, July 15, 2014 2:11 pm

I can hardly believe my calendar says it’s July and the holiday most of us celebrate with much anticipation, Independence Day July 4th, has passed. What a grand time it is every year we look forward to the fireworks lighting up the sky with all the colors, and everyone is having such a great time. My favorite part of the celebration is the singing of our National Anthem.

The days are getting longer which gives us more time to spend outdoors with family and friends and the days have gotten warmer these past few weeks. With that said, it’s time to pull out all your favorite main dishes, side dishes, drinks and deserts to gather around the barbeque and enjoy the sunset.

I like to serve one of my favorite cold salads, macaroni salad. This one was a hit last Easter. Guests were delighted at all the flavors and colors this macaroni salad has to offer. Now most people favor potato salad over macaroni salad; however this macaroni salad will leave guests asking for seconds and asking you for the recipe.

Start your macaroni boiling in a large 6 quart pot and follow the directions on the package for cooking your macaroni. I know some like it a little firmer than others so just prepare to your taste!

I like to mix all the ingredients together then add the cooked macaroni last.

I begin by chopping up the hard boiled eggs, then add the mayonnaise and mustard and all the little extras. I add the raspberry vinaigrette last.

4 cups of dry elbow macaroni

1 cup mayonnaise, Best Foods mayonnaise is my favorite

2 tablespoons Jack Daniels brand spicy mustard or your favorite spicy mustard

For an extra little kick, try Raleys sweet hot mustard

3 hardboiled eggs, chopped

3 celery stalks, finely chopped

1/2 medium finely chopped red bell pepper

1/2 medium finely chopped green bell pepper

1/4 cup red wine vinegar

1/4 cup red raspberry vinaigrette

3 tablespoons sweet pickle relish

1 large jar of pimento

1/4 cup finely shredded carrot

1 tablespoon dried or fresh dill weed

1 16-ounce can of olives chopped

1 teaspoon Trader Joes 21 Season Salute (optional)

Salt and pepper to your taste!

Mix all together and refrigerate at least an hour and finally enjoy the perfect not-so-heavy but oh-so-delightful macaroni salad!

Debbie Easterbrooks was raised in Stockton. She is employed in customer service and is also a Mary Kay consultant. In her free time, she enjoys cooking, baking, kayaking, fishing and gardening. She lives in Acampo with her husband Al.

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