It’s “World on a Plate” time again. I missed it last month due to the Foodbuzz 24 x 24 party, and I would have missed it again this month. Why? Because I’m in lala-land with all of the outside stuff going on – had our fearless leader PolaM from “Italian Cooking in the Midwest” not sent out a reminder email basically YESTERDAY, I would have been completely oblivious. Time to get these things on the calendar!
Check out all the other recipes in this series, too – there’s a link collection below the recipe!
My mom has a few “go-to” foods when time is scarce or when you have to whip up something to take to a picnic. This pasta salad is one of them, and while the original “recipe” was “a little bit of this, a little bit of that, stir it and done”, I did my best to recreate it as closely as I could. The only thing I adapted slightly was the mayonnaise – when there’s too much mayo in a salad, it tends to just sit in your stomach and you take hours digesting it, especially on a really hot day. Not to mention that the thought of taking something containing mayo and cheese somewhere to sit in the heat would be a little concerning.
We’ll be taking this to a potluck today!
How do you like your pasta salad?
- 1 lb (453 g or one box) elbow macaroni
- 1 small can (425 g/15 oz) carrots & peas
- 200 g (1½ cups) swiss cheese, cubed
- 12 tablespoons (90 g or ¼ cup plus 2½ tbsp) olive oil
- 2 tablespoons (16 g or 3 tsp) lemon juice
- 2 tablespoons (16 g or 3 tsp) white balsamic vinegar
- 10 g (2 tsp) salt
- 2 g (2 tsp) black pepper, ground
- 2 tablespoons (about 30 g or 2 tbsp) mayonnaise
- Cook the macaroni until tender according to the package instructions (mine took about 9 minutes), drain and chill with cold water so they don’t stick together.
- Drain the vegetables.
- Place the macaroni, vegetables and cheese in a salad bowl together with the dressing. Mix thoroughly and let sit at room temperature for 1 to 2 hours.
- Adjust salt and pepper as needed at serving time.