Welcome to day 7 of our 4th of July recipe countdown! Macaroni salad is pretty much a staple at any good cookout. However, outdoor parties don’t exactly scream dairy products and dishes drenched in mayonnaise. That’s one of the reasons I absolutely love my Nanny’s macaroni salad. She brilliantly substituted Italian dressing making this a hybrid macaroni/pasta salad. Another reason this is one of my staples for easy entertaining or pot luck dishes? It only requires 3 steps, one of which uses the microwave. Sometimes it’s the simpler things in life that just make sense.
My Nanny even worked her magic with this dish and got us kids to eat our vegetables. Lima beans included. Now try that one on for size!
That’s SO Jenn’s tip: Fill chafing dishes with ice and settle in your bowls of macaroni and potato salad. The metal typically designed to retain heat will do the same for the cold, keeping your dishes chilled while out in the hot sun!
1 box elbow macaroni
1 package frozen mixed vegetables (with peas, corn, carrots, green beans and baby lima beans)
1 bottle Wishbone Italian dressing
Boil macaroni and defrost vegetables. Mix together with Italian dressing and serve cold.
Eat and enjoy a taste of my childhood!