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.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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