MACARONI AND TOMATO SALAD
Pickled ginger and dill take this otherwise ordinary salad to the limit!
Makes 9 cups
3 c. dried elbow macaroni, cooked in salted boiling water till tender. Drain, rinse under cold water and drain again very well.
2 c. diced celery
1/2 c. diced sweet onion
1 c. diced green pepper
6 fresh Roma tomatoes, diced into 1/2-3/4 inch cubes (or 2 extra lg. ripe slicing tomatoes)
1/2 c. sliced black olives
2 T. capers, drained
3 T. chopped pickled ginger
Pink Dressing:
about 3/4 c. soy mayonnaise, or as desired
2 T. ketchup
1 T. sugar
2 T. extra virgin olive oil (for added flavor)
1/2 t. dried dill weed
1/2 t. garlic powder
salt and freshly ground black pepper to taste
In large mixing bowl combine cooked macaroni (cooled) with celery, onion, green pepper, tomatoes, olives, capers and ginger. Toss well.
Add remaining ingredients, then stir to incorporate. Refrigerate till thoroughly chilled before serving.
Notes: Pretty as a picture and just as delicious. I use pink colored pickled ginger for this recipe for its color contribution, but use whatever you like.
Although this salad tastes better chilled, it only needs a few hours.
CHEF DAVIES-TIGHT™ 