Macaroni Salad

A big bowl of macaroni salad for my nephew

A pack of macaroni, boiled al dente according to pack instructions; rinse with cold water and drizzle a little extra virgin olive oil to keep it moist as you prepare the other ingredients.

Chop up – cucumber (remove the soft flesh first); red and orange peppers; couple of carrots julienned; a cup of frozen sweetcorn or a can of sweetcorn; couple of stalks of celery; red onion (optional) and some boiled eggs (optional). Grilled corn would be better than frozen if you can add that, for a smokier flavour but I didn’t do that on this occasion.

Dressing – in a mixing bowl, combine a cup of mayonnaise with a cup of greek yogurt, zest and juice of 1 lemon; 2 tbsp red wine vinegar; 1 tbsp mixed herbs; 1 tbsp dijon mustard; 2 tbsp extra virgin olive oil; 1 tsp white pepper; 1 tsp freshly ground black pepper and salt to taste (I didn’t use any salt in my version).

Combine everything very well and refrigerate until ready to use. A couple of hours in the fridge makes all the difference. If you like it creamier, add in some more greek yogurt mixed in with extra olive oil and lemon juice before serving.

Perfect for a BBQ

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