Macaroni salad

A family favorite. This is a great summer salad and could be a lunchtime meal. There are variations by adding diced hard boiled eggs and diced bell peppers. I simply looked in our refrigerator and selected veggies to provide crunch (celery) and heat (green onion and radishes). I did a ratio of 2/3 sour cream and 1/3 mayonnaise. You could substitute plain yogurt.

Ingredients

Macaroni, 8 oz.

Celery, one rib/stem

Radishes, 2

Green onion, 2

Dill pickle, 1/2

Sour cream, 2/3 cup

Mayonnaise, 1/3 cup

Pickle juice, 1 T

Paprika, 1/8 t

Black pepper

Dried parsley, a few shakes

Salt

Olive oil

Preparation

Cook your macaroni. I add a bit of olive oil and salt to the water. Cook to your preference. Run under cold water before cooling down in the refrigerator. I took it out of the refrigerator twice to stir the macaroni, to help it cool faster. The celery and radishes are minced into 1/4-inch pieces. The half pickle is sliced and then diced. Begin assembling when the pasta is cold. Add in all the ingredients. I used a large serving fork to mix everything. Sprinkle the top with paprika. Keep cold in the refrigerator until ready to serve. Will keep a few days in the refrigerator.