This pasta salad is the perfect side for any barbecue.

Margherita Pasta Salad

• 1 pound rotini
• 6-8 oz cherry tomatoes, halved
• 8 oz mini mozzarella balls
• 1/4 cup basil, chiffonade (to cut into strips)
• Dressing
  • 1 1/2 cups mayonnaise
  • 1/2 small onion
  • 3 tbs red wine vinegar
  • 2 tbs white sugar
  • 1 tsp basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
• 1 tsp oregano
• 1/2 tsp marjoram
• 1/2 tsp rosemary
• 1/2 tsp thyme

Boil the rotini to al dente according to the package directions.  Drain and chill under cold water.

In a blender combine the dressing ingredients.  Mix until smooth.

In a large bowl combine pasta, halved tomatoes, mini mozzarella balls and basil.

Pour in the dressing and fold it in.  Make sure to gently fold in the dressing as you do not want to break apart the tomato halves.

Chill for at least 2 hours before serving.

This was a great salad.  It was fresh and amazing.  The cherry tomatoes and fresh mozzarella really popped.

The salad is creamy and delicious.

Macaroni Salad

• 1 pound elbow macaroni, cooked and cooled
• 3/4 cup sweet pickle relish
• 4 oz pimento, diced
• 1 small green pepper, finely diced
  
• 1 small stalk of celery, finely diced
• 1/2 medium onion finely grated
• 5-6 black olives finely diced
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tsp vinegar
• 1/2 tsp yellow mustard
• 1 1/2 tsp salt
• 1/2 tsp pepper

In a large bowl mix the macaroni, bell pepper, celery, pimento and onion.  Fold all of the ingredients until they are fully incorporated.

In a separate bowl, combine the remaining ingredients including the sweet pickle relish and black olives.  Whisk together until smooth.

Pour the mixture over the macaroni and mix thoroughly.  After you have the mixture fully incorporated, cover and let sit overnight.

Optionally, If you find that the pasta absorbed the dressing overnight and it is not as creamy as you like, mix together

• 1/2 cup mayonnaise
• 3 tbs sour cream
  
• 3 tbs milk
• 1/4 tsp vinegar
• 1/8 tsp yellow mustard
• 1/2 tsp salt
• 1/8 tsp pepper

Fold into the salad and refrigerate until ready to serve.

I have noticed that different types of pasta react differently to the dressing.  Sometimes it needs a little bit more dressing and sometimes it doesn’t.  Overall this salad was awesome.  Reminded me of the salad from my youth.  Let me know what you think.

Macaroni Salad

It is a little sweeter than most macaroni salads, that is probably why I loved it as a kid.

Macaroni Salad

Drain and dice up the pimentos

Pimentos

Add the pimentos and sweet pickle relish to a large clean bowl.

Mix the pimentos and relish

Next add the mayonaise and milk.  Stir the mixture until the mixture is creamy.

Mix in the mayo

Add the macaroni and mix thoroughly.  Taste and add the salt and pepper.  Refigerate for 30 minutes before serving.

After the salad sits for at least 30 minutes, eat and enjoy!!