As I was saying….summer salads!
This is a salad that feels like home to me and was inspired by the visits we had from my family this month. I grew up eating this salad from the time I can remember remembering. Here’s a shout out to Western NY!
Cut to scene: Pine Street Park, 9am – 4pm, tennis and more tennis. Bike ride home. Eat grilled foods and macaroni salad. Fun with friends. Night-time flashlight tag.
Morning: tuna macaroni salad polished off for breakfast. Afternoon: “Mom, will you make more macaroni salad?”
Alright maybe I didn’t eat it every meal of the summer, but it sure is nostalgic and comforting. This salad (or a version of it) appeared at almost every gathering and picnic around town. I am struggling with the fact that it feels like an old-fashioned salad, because then what the heck would that make me? Oh let’s just move forward.
I had a little fun using pin wheel pasta, which actually is a great mechanism for trapping the other ingredients, resulting in a perfect summertime bite. Substitute regular mayonnaise with a vegan version, or a pressed canola spread for a healthier heart.
Tuna Macaroni Salad
1 lb of cooked pasta shells, tubes or wheels
2 cans of albacore tuna (in water)
1 large English cucumber, diced
3 large carrots, diced
1 c Veganaise (or mayonnaise)
4 – 5 hard-boiled eggs, 3 chopped and 2 sliced
Salt and pepper (to taste)
Mix all ingredients in a bowl and garnish with slices of hard-boiled eggs.
Have a fantastic summer day!