Tag Archives: pasta salad

Macaroni salad

I made this macaroni salad over fourth of July weekend a couple weeks ago, when I was going with the husband to visit a girlfriend from college in Jersey City.

My friend has a *severe* onion allergy, so I had to make several substitutions for this recipe from the original – not only because of the allergy, but also because of what I had on hand.  I was a bit nervous, because this recipe comes from my Better Homes and Gardens Cookbook, which is typically foolproof, but you know what?

The changes I made really came out perfectly, and it’s how I’m making this one going forward.



  • 1 cup elbow macaroni
  • 3/4 cup cubed white Cheddar cheese
  • 1/2 cup frozen peas
  • 1/2 cup grated carrots
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickles*
  • 2 tbsp milk
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • dash black pepper
  • 2 hard-cooked eggs, coarsely chopped**

*I think the pickles are what makes this recipe special. I often mix mayonnaise and mustard together, but adding chopped pickles to the dressing really gives it some oomph.

**How to hard boil eggs: Place eggs in a sauce pan and cover with water an inch above the eggs. Turn heat on high. When at a rolling boil, remove from the heat and cover; let sit for 15 minutes. Then, immediately transfer to a large bowl with half cold water and half ice cubes. Let eggs sit in ice water bath for at least 10 minutes.

I’ve also made this using celery seeds, but I will include a list of possible additions to the recipe in the card at the bottom of the post.

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Asparagus and tortellini salad

This recipe is a different kind of pasta salad, featuring asparagus, yellow pepper, and tortellini with a lemony dressing. It comes from the ever trusty Better Homes and Gardens Cookbook.


  • 18 to 22 oz refrigerated cheese-filled tortellini
  • about 1 pound of asparagus, ends trimmed and cut into 1 inch pieces
  • 1 large yellow bell pepper, cut into 1/2 inch pieces
  • 1 tsp finely shredded lemon peel
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 garlic clove, minced
  • 1/4 cup minced almonds, toasted
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup sliced green onions

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Pearly shell salad

This recipe, like two others I’ve blogged about, comes from the Rookie Cook Cookbook, which is one of my absolute favorite cookbooks. This is a great pasta salad that is an excellent choice to bring to cookouts or potlucks. Also, you can go ahead and take the dressing and use it for other pasta salads as well.


  • 2 cups tiny shell pasta
  • salt
  • 1 medium cucumber, with peel, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 6 green onions, thinly sliced (I combine with some chopped white onions)
  • 3/4 cup Zesty Italian salad dressing
  • 1 tsp white wine vinegar
  • 1 tsp granulated sugar
  • 1/4 tsp onion salt

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