"You're gonna love the simple, minimal ingredients, and how will it goes with all your picnic favs. and grilled fare!" Editor's note: not my Grandma.
(no serving size)
For the Salad:
1 lb. elbow macaroni, prepared al dente/firm
2 large cucumbers (any type)
1 small onion, chopped (I am making this tomorrow, and I am gonna use green onions*)
2 t. fresh minced garlic
For the Dressing:
1 cup sour cream - not low fat, or Greek yogurt
1 cup real mayonnaise
3 T. Dijon mustard
4 T. dill pickle juice or white vinegar
1/2 cup freshly grated Parmesan cheese
3???* T. sugar
3 T. fresh dill
1 t. Lawry's Seasoned Salt
Freshly ground blk pepper, to taste
Prepare macaroni according to pkg. instructions for al dente/firm. Drain well and rinse under cold water until pasta is cold. Drain well a second time and transfer pasta to a large mixing bowl or food container with a tight fitting lid. Peel cucs., split them in half horizontally, and remove all the seeds. Slice cuc. halves into 1/2" thick pieces. Add them to the mac. Stir to combine. Toss in the onion, and garlic. Mix so everything is evenly incorporated. Place all dressing ingredients in a med. mixing bowl, and whisk until smooth. Pour dressing over mac. salad. Mix well. Chill for at least 2 hours before serving.
Editor's note: I think I will add small diced ham to the salad for protein.
"Jesus redeems us from the slavery of sin."
Love,
Chef Deb
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