Summer Needs To Slow Her Roll

  Anyone that knows me will tell you summer is my favorite season. Hands down. No contest. I love HOT sunny days by the pool, no setting an alarm and super fun days spent with my family. But most of all, I adore having my boys home with me, and I dread the first day of school. Yep, I am the mom that cries on that first day, no matter how old they get. 

So with August coming this week, I am starting to feel all the feels about my boys once again heading back to the classroom, and for the oldest, back to college. My mama heart hurts just thinking about it. 

However, this year's first day of school will look a little different four our big 2nd grader because Mommy will be joining him on the first day of school! How? Well, about two months ago I accepted the position of Admissions Director at his school, and it gives me the best of both worlds. It is part time, and the little guy can go with me when I work over the summer. Plus, it gives me time to continue my blogging and food writing, and I will continue to be a substitute aide in Kindergarten as needed as well. 

Our church and school community are truly like family, and I am so blessed to be so involved in both. The icing on the cake is when I drop him off in his classroom on that first day, I will be just down the hall in my office! Win win! 

But this excitement doesn't take away from the fact neither of us is ready for that first day yet! Summer needs to slow her roll and stay put a little while longer! 

So in that spirit, I'm sharing another recipe perfect for your next summer cookout! Let's face it, even after we're all back in school, those weekends will still be filled with fun in the sun! 

I have so many pasta salad recipe, but who doesn't enjoy a great basic macaroni salad? The hubby actually found this on YouTube one night and asked if I would make it...of course! It's got a creamy, sweet and sour dressing, some crunch from veggies and really goes well with anything you're grilling up! 

Thank you for always sticking with me on my blogging journey has life gets busier and I take on other adventures. My EMM family will always be a priority, even if new recipes have to be a little less frequent since I'm hanging out with the little guy at school! 

Can I use a different pasta?

Yes! I think rotini or shells would be great. I probably wouldn't use anything bigger. 

Can I use Miracle Whip instead of mayo?

I think they have such a different flavor profile, I wouldn't. Plus, with the addition of vinegar, it might be a little too tart. 

What other veggies could I use?

Any color bell pepper, some jalapeños for spice, diced cucumber or cherry tomatoes would be tasty!

Why don't I rinse the macaroni?

With most of my cold pasta salads, I always rinse with cold water and drain well. The creator of this recipe suggested to not rinse this one, to allow the dressing to really stick to it and it works SO well!  Be sure to read the recipe and tips to learn how!

Can I use a different vinegar?

I wouldn't recommend it. Apple Cider and others won't have the same flavor. 

How to store leftovers?

This salad will last in the fridge for 2-3 days in an airtight container.

 Best Tips

Do NOT rinse macaroni. Allow to sit at room temperature until it is almost completely cool. This makes it sticky and allows the dressing to adhere.

Before serving, stir well and if salad seems a little dry, add an extra dollop of mayo. Do the same thing when serving leftovers. 

Dice all veggies the same size for a perfect bite. 

Add diced poblano pepper or jalapeño for a little kick.

If you want to use Miracle Whip- the flavor will be a little extra tart. Try cutting back on the white vinegar. I haven't tried this, so I don't know results.

 Summer Macaroni Salad

1 lb. elbow macaroni, cooked to al dente

2 red bell peppers, diced

4 ribs celery, diced

1 bunch green onions, chopped

1/2 cup matchstick carrots

1 cup mayonnaise

1/4 cup white vinegar

1 1/2 TBS sugar

2 TBS Dijon mustard

Salt and Pepper 

After macaroni is cooked, drain well and let sit at room temperature to allow to cool almost completely. DO NOT RINSE. Combine the mayo, vinegar, sugar, mustard, salt and pepper and whisk well. In a large bowl, combine cooled macaroni and dressing. Stir well. Add chopped veggies. Stir well. Cover and allow to chill overnight. Stir well before serving. 

More Macaroni Salads To Try Next

Amish Macaroni Salad

https://everydaymomsmeals.blogspot.com/2019/08/tater-salad-inspired.html

Country Macaroni Salad

https://everydaymomsmeals.blogspot.com/2018/03/barbecue-season-is-coming.html

Tuna Macaroni Salad

https://everydaymomsmeals.blogspot.com/2015/06/a-cool-one-for-hot-day.html

Mom's Macaroni Salad

https://everydaymomsmeals.blogspot.com/2013/09/still-time-for-picnic.html

 

Just In Time For Your First Summer Cookout

May has arrived bringing Mother's Day, Memorial Day, Graduation Season (yep, in only 3 weeks my first baby will walk across that stage and get his diploma) and of course, cookout/backyard barbecue season.  

Have you fired up the grill for the first time? Do you have plans for your first cookout, or maybe you've already been invited to one? Memorial Day is seen as the kickoff to summer, and it will be here before you know it. 

This recipe is sure to become your new go-to for a cookout take-along that everyone wants the recipe for. If you're hosting the gathering, you better really like every single person you invite, because after a plate of this, they are going to want to come back over and over. 

Mediterranean Pasta Salad is terrific for all your summer parties, picnics and outdoor suppers. It has to be made ahead to soak up all the flavor of the dressing, so you can assemble it totally last minute. It has some unique flavors you might have never though of for pasta salad, but I promise you will be blown away how well they play together. 

I am so excited for warm weather and all the fun outdoor activities that go with it. Pasta salad is always a hit no matter when or how you serve it, so I hope this one makes its way to your menu soon!

Why Add Dressing To Warm Pasta

When you mix the warm pasta with the Italian dressing, it acts like a sponge to soak up all that flavor. The longer it sits, the better the flavor. 

Do I Rinse The Pasta

No! Many pasta salad recipes call for rinsing under cold water and draining. Not this one! Simply drain and then leave warm. 

What Kind Of Veggies To Use

This recipe is great because the possibilities are endless when it comes to the vegetables to use. You could give it more of an Italian twist with black olives, red onion and cheese!

Where To Find Canned Artichokes and Hearts Of Palm

Both of these are normally on the canned vegetable aisle. In my store they are usually near the end of the selection, right next to each other. 

What Are Hearts Of Palm

If you've never had them, hearts of palm are a literally the inside of a palm tree. They have a slightly sweet, mild flavor. When canned, they are in a brine that is best rinsed off. They can be added to salads or eaten as is. My Hearts of Palm Salad is a delicious way to include them in your menu.

How To Store Leftover Pasta Salad

Mediterranean Pasta Salad will last 2-3 days in the fridge in a container with a tight fitting lid. You will want to stir every time you serve.

Best Tips

*Do not rinse pasta before adding dressing. You want the warm pasta to soak all the flavor up.

*Regular Italian dressing works fine too. I like the extra "zip" of the zesty.

*Sun-dried tomatoes can be found with the olives and pickles or on the canned tomato aisle.

*Any short-cut pasta would work: elbows, shells, rotini, etc.

 *Swap out the veggies for any you like. Some suggestions: Red onion, black olives, cherry tomatoes, green onions, sweet cherry peppers, red bell pepper, mushrooms.

Mediterranean Pasta Salad

1 lb. mini penne, cooked and drained

1 (16 oz.) bottle zesty Italian dressing

1 envelope Italian dressing dry mix

1 English cucumber, diced

1 (10 oz.) jar green olives, drained

1 (8 oz.) jar sun-dried tomatoes, chopped

1 (14 oz.) can whole artichokes, rinsed, drained and chopped

1 (14 oz.) can hearts of palm, rinsed, drained and chopped 

1 TBS dried parsley

In a medium bowl whisk together Italian dressing and dry Italian mix. When pasta is cooked and drained, add to a large bowl. Pour dressing over warm pasta and stir well. Chill for at least 3 hours or up to overnight. Just before serving, add all veggies and stir well. Sprinkle with parsley and serve. 

Inspired by South Your Mouth

Summer Time Dining

From packing up the picnic basket to dinner time on the deck, summer gives us so many reasons to eat outside. Cookouts, backyard barbecues and let's not forget all the holidays we enjoy this time of year too. We've already had Memorial Day, but Father's Day and July 4th are knocking on the door. Any one of these is reason enough to add another fantastic pasta salad to your recipe box, so keep reading for one that's gonna knock your socks off!

Spinach and artichokes go together like peanut butter and jelly. They were just meant to be mixed. I have no idea who the first person to think "hey if we take some of this green spinach a lot of people think is gross, mix it with this funny looking vegetable and add some cheese, bake it and we've got a great dip" was but he/she deserves a medal. 

The hot appetizer is of course the most well known way to enjoy spinach and artichoke but they are delicious in pasta bakes, salads and now this summer inspired pasta salad. 

I love making a big bowl of cold pasta salad for supper on a hot night. It's still hearty enough to fill us up, but when it's still sweltering at dinner time, a hot meal just doesn't sit well. I add some fresh fruit and crusty bread on the side and dinner is done! 

Spinach and artichoke pasta salad is perfect for your next picnic in the part, bring a dish cookout or July 4th bash! We only have a few months to get outside and dine al fresco, so let's savor it while we can! 

 Spinach Artichoke Pasta Salad

1 lb. penne pasta

2 (15 oz.) cans whole artichoke hearts, rinsed, drained and coarsely chopped

3 cups fresh spinach, stems removed and coarsely chopped

1/2 c. shredded Parmesan cheese

3/4 c. sour cream

1/3 c. mayonnaise

1 1/2 tsp. Italian seasoning

1 tsp. dried parsley

2 TBS fresh lemon juice

1 garlic clove, minced

Salt and Pepper 

Cook pasta until al dente. Rinse with cold water and drain well. In a medium bowl combine sour cream, mayo, Italian seasoning, dried parsley, garlic, salt and pepper. Stir well. When pasta is drained, transfer to a large bowl. Pour dressing over and toss to coat. Add spinach, artichokes and cheese. Stir well to combine. Chill until serving, at least two hours. 

Shared at Weekend Potluck