And if you live in India, and especially in a city where the temperature reads 46 deg C, you would too..Enjoy the AC I mean... :P
You know what else happens in the heat..? I tend to be become lazy.. lethargic..I turn into a couch or bed potato tomato whatever you want to call ...I long for the winters..I pray pray pray for rain...I eat every icecream I get in two minutes flat..Oh..and I go off lunch!!
The traditional Indian lunch of dal roti subji salad and even rice ...yikes..can't stand the thought of it in the simmering Indian summer...
But given that I lack the calm needed to go without food for long hours of the day and still remain zen like,I choose healthier lighter no cook options..
And guess what? It works. Damn well.
So here is one such recipe I picked up from the archives..This one is a keeper for all those who love the occasional light lunches like me...
I love, love, love, adore, and love macaroni salad. I’m also picky, picky, picky, particular, and picky about macaroni salad. No joke. Macaroni salad is a religion to me.I have issues, is what I’m saying.
Here’s what I don’t like: Macaroni salad that’s gloopy.
Here’s what I do like: Macaroni salad that’s creamy but still light.
Here’s what I don’t like: Macaroni salad that’s overly vinegary.
Here’s what I do like: Macaroni salad with a sweet/tangy/spicy kick.
Here’s what I don’t like: Macaroni salad that’s mostly macaroni.
Here’s what I do like: Macaroni salad with a confetti of wonderfulness coloring the whole mix with flavor, spice, and texture.
Here’s what I don’t like: Tea.
Here’s what I do like: Chilled lime mint mojitos.
Now that that’s all settled, let’s make Macaroni Salad!
Ingredients
- 2 cups Macaroni
- 1 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
- 1/4 cup Black Olives, Chopped Fine
- 3-4 whole Jalapenos Slices, Diced
- 1/2 Carrot ,Grated
- 1 whole Green Onions, Sliced (white And Dark Green Parts)
- 1/4 cup Mayonnaise
- 1/2 Tablespoon Red Wine Or Distilled Vinegar
- 1 1/2 teaspoons Sugar, More Or Less To Taste
- 1/4 teaspoon Salt, More To Taste
- Plenty Of Black Pepper
- less than 1/4 cup Milk (more If Needed)
- Splash Of Pickle Juice (spicy Sweet Pickles)
- Extra Pickle Juice To Taste
Preparation Instructions
Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.)
Stir in olives, roasted red peppers (or pimentos), jalapenos, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!
Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.)
Stir in olives, roasted red peppers (or pimentos), jalapenos, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!