There are recipes that you make once in awhile. Then there are recipes you make because you're inspired by a magazine or a blog. And then there are recipes that you developed through trial and error that you eat at least once a week. This is one of those — one of the good ones.
I generally look right on past recipes for macaroni salad because they usually rely on huge spoonfuls of mayonnaise or another creamy dressing. They also rarely have any substantial serving of vegetables or herbs and instead favor celery or peas or the occasional carrot. So while I think there's absolutely a time and a place for more traditional macaroni salads, I've been making a much lighter version in the kitchen lately. Instead of mayonniase, I use a really good olive oil and a little sea salt and pepper.
With farmers market tomatoes and basil along with a nice salty feta and your favorite olives, it's one macaroni salad you'll start relying on for stay-at-home lunches or quick weeknight dinners. In fact, maybe it'll come to replace the more ubiquitous creamy version that so many people whip up during the summer months. For a heartier main dish, I'll often throw in baked tofu or chickpeas.
2 cups little elbow macaroni
3/4 cups heirloom or plum tomatoes, diced (about 2 large tomatoes)
1/4 cup basil, julienned
1/4 cup crumbled feta cheese
small handful of your favorite seedless olives, halved
1/4 cup good-quality olive oil
Salt and pepper, to taste
Cook, rinse, and drain pasta. Be sure your macaroni noodles have cooled completely before setting out to make the salad. When the noodles are completely cool, combine all the ingredients in a large bowl.
Pour olive oil over the salad and stir to combine. Season with freshly ground pepper and kosher salt to taste. Serve. Refrigerate and cover any leftovers, and continue to enjoy for up to 3 days.
Related: Recipe: Barbeque Chicken and Macaroni Salad
(Images: Megan Gordon)
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Comments (11)
Looks so good and simple! I'll be making this this week.
I make this all the time! But I prefer orzo to mac and usually wilt some spinach with the hot water from the pasta. I like to finish it off with a little lemon zest. And its great warm, too.
I prefer Italian-styled pasta salads to mayo-based salads too. Though I usually use an Italian vinaigrette instead of the plain olive oil and I punch up the veggies a lot. I use the heirloom tomatoes and olives you mentioned, plus tri-colored peppers, artichoke hearts, onions, coursely shredded carrots and sliced or diced zucchini. I love how colorful it is and it has a great crunchy texture and a light taste. In fact, I wish I had some right now!
Great idea for the additions, @onebravegirl. And @chickhabit, I'll try the lemon zest next time!
I make a similar salad, and use the marinade from a jar of artichoke hearts as the base of the dressing. Delicious.
I love the recipes, but there should be an option to print the recipe or am I missing something?
Taylor, if you highlight the recipe, right-click 'print...' and choose 'selection' (assuming you have Windows, I do not know if this also works on Macs). Either that, or copy&paste into a text program and print from there.
I have used yogurt in place of mayonnaise for quite a number of years, and find it works perfectly well. And you can choose the fat content, too. Yogurt also substitutes for sour cream with good results.
I made something very like this for lunches this week. We have such an abundance of tomatoes, I just started chopping them while the fusilli cooked, adding some red onion, peppers (both sweet and mildly hot) and some balsamic vinegar to liven things up. Delicious and it packs well.
I just had something similar at a friend's pool the other day...my new Fav!
Wow made this last night with some whole grain spiral type elbow pasta and added chopped green bell pepper for crunch--absolutely delicious. And it was so easy. I love knowing all the ingredients are fresh and healthy...I can't wait to get back home and eat some more. *daydreaming hungrily*