There’s nothing easier to make for a meal than macaroni salad. Here is a classic and delicious tasting recipe for a side dish or just eat on it’s own. Throw your own ingredients in and take it to your liking. It still is a long time comfort food at it’s best.

Cook your macaroni, add your favorite condiments and you have macaroni salad.

Don’t talk to me about carbs because when the hankering for that comforting taste of pickles, mayo and pasta comes, there is no turning the head, so I make it and savor it for the moment.

So easy. So good.

It’s that simple.

I hard boil the eggs and it makes the mix a bit more creamier, but for those with health issues with eggs, you can leave those out. I take the yolks out of half the eggs and give them to Mr. Murray. Then I think I am healthier…right? Right.

Sometimes we have to take a break from the gourmet and dive into the memory of tastes from the past, and macaroni salad has been a household favorite of many for decades. I still love it and it is a Mrs. Shecky favorite food for Summer time.

And here’s a little FYI on the origin. *Yup, I had to google it*. But since the pasta is Italian and the mayo is French we can say it originates from Europe with ingredients. Germany has a go-to in there too since potato salad has the same ingredients minus the potatoes of course. I think I can say the 50s here in America *without googling that one* macaroni was an all time favorite for us kids getting off bicycles and having a long day outdoors. I remember it being served at great dinner parties too right along side of those stuffed eggs as an appetizer. Fun memories…

Eat well. Stay healthy.

Mrs. Shecky