A few weekends ago, the beautiful lavender-hued chive blossoms in my garden inspired me to create a colorful and delicious macaroni salad.
Prior to their blooming, I didn’t know chive flowers were edible. I read that they enhance many dishes including salads, soups and omelettes. Curious and excited, I ate one of these pretty flowers. They tasted of chives but milder. Chive flowers taste like chives! What a revelation.
Prior to their blooming, I didn’t know chive flowers were edible. I read that they enhance many dishes including salads, soups and omelettes. Curious and excited, I ate one of these pretty flowers. They tasted of chives but milder. Chive flowers taste like chives! What a revelation.
I vary the ingredients each time I prepare macaroni salad, but one thing remains constant–lots of crunchy vegetables to provide a good balance of pasta and vegetables.
I intended to post only a picture of the macaroni salad along with the progression of the blossoms..but I decided to include the recipe here, just in case you were curious…and just in case I don’t remember how to cook in the future…
Do you have those uninspired and exhausting days when creativity has diminished and you struggle to decide what to cook? You stand in front of the refrigerator, stare at it for too long…ask your hubbie for suggestions and he responds with the irritating “anything”…and you return to the fridge with a confused expression, hoping that inspiration would miraculously appear the second time. I’ve had many such days.
Because I am who I am, there is a great possibility that I may need to refer to this recipe….
I now blog…to log…to inspire myself in the future.
On weekends, during the warmer months, I prepare a few side dishes on Saturday mornings, “marinate/season” my meats and/or seafood and keep it “on standby” in the refrigerator. My hubbie does the grilling, or tries his darndest, and I relax(and supervise), instead of hassling myself to cook. This makes meal time and clean up a breeze. We keep it simple and the meal is ready in minutes.
BTW, as you may have guessed, my idea of relaxing is spending hours in my garden taking pics of flowers….My neighbors probably think I have serious issues, but I believe in doing what makes me happy…..
We enjoyed this macaroni salad several times with grilled steak, chicken, bbq ribs, grilled vegetables and a salad. There was more than adequate to share with a few neighbors, so keep in mind that it a makes a large amount. It’s a great side dish to bring to family picnics, potlucks, bbqs or parties.
[Stunning purple blossom]
Gluten Free: Use brown rice, whole grain or other gluten free pasta for a healthier alternative to regular pasta.
Vegan: Use organic veganese, but if that’s not appealing to you, use the regular brand or make your own.
Make this recipe your own by adjusting the ingredients to your preference.
If you are not using chive flowers, increase the amount of chives(or scallions, parsley) you use.
Macaroni Salad RECIPE
Serves 8-10, as a side dish
INGREDIENTS
1 package elbow pasta (16 oz)
1 tablespoon Himalayan salt
2 tablespoons butter or olive oil
2 tablespoons butter or olive oil
2 medium carrots, cubed or grated (grated is easier!) (2 cups grated)
2 celery stalks, finely diced (1/2 cup)
1 red bell pepper, seeded and finely diced (1/2 cup)
1 cup chopped red onion (1 medium)
2 fresh pimento peppers, finely chopped, optional
1 1/2 cups mayonnaise
2 tablespoons yellow mustard
3 tablespoons white vinegar
3 tablespoons brown sugar
1 tablespoon garlic powder
1 teaspoon onion powder
1/8 teaspoon ground nutmeg
1 teaspoon black pepper, freshly ground
4 tablespoons chopped chives (or scallion or parsley)
2 tablespoons chive flowers (optional)
Directions:-
- Cook pasta according to package instructions—adding 1 tablespoon of salt to the boiling water if not in instructions.
- Drain pasta in a colander. Add 2 tablespoons butter or olive oil. Mix. Cool.
- In a large bowl combine mayo, mustard, vinegar, sugar, garlic powder, onion powder, nutmeg and black pepper.
- Add in carrots, celery, onion, bell pepper, pimento pepper, scallion, chives and pasta.
- Mix to combine. Taste and add salt if required.
- Garnish with chive flowers or scallions.
- Refrigerate several hours or overnight. Enjoy cold!
Macaroni Salad
We enjoy this macaroni salad several times over the summer with grilled steak, chicken, bbq ribs, grilled vegetables and a salad. There is always more than adequate to share with a few neighbors and a great side dish to bring to family picnics, potlucks, bbqs or parties.
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Servings: 12
Calories: 376kcal
Ingredients
- 1 lb elbow pasta 16 oz
- 1 tablespoon Himalayan salt
- 2 tablespoons butter or olive oil
- 2 medium carrots cubed or grated (grated is easier!) (2 cups grated)
- 2 celery stalks finely diced (1/2 cup)
- 1 red bell pepper seeded and finely diced (1/2 cup)
- ½ cup chopped red onion 1 medium
- 2 fresh pimento peppers finely chopped, optional
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons white vinegar
- 3 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon nutmeg ground
- 1 teaspoon black pepper freshly ground
- 4 tablespoons chopped parsley chives, scallion or parsley
- 2 tablespoons chive flowers optional
- Salt to taste
Instructions
- Cook pasta according to package instructions---adding 1 tablespoon of salt to the boiling water if not in instructions.
- Drain pasta in a colander. Add 2 tablespoons butter or olive oil. Mix. Cool.
- In a large bowl combine mayo, mustard, vinegar, sugar, garlic powder, onion powder, nutmeg and black pepper.
- Add in carrots, celery, onion, bell pepper, pimento pepper, parsley(or substitute) and pasta.
- Mix to combine. Taste and add salt if required.
- Garnish with chive flowers or scallions.
- Refrigerate several hours or overnight. Enjoy cold!
Video
Notes
Gluten Free: Use brown rice, whole grain or other gluten free pasta for a healthier alternative to regular pasta.
Vegan: Use organic veganese, but if that’s not appealing to you, use the regular brand or make your own.
Nutrition
Calories: 376kcal | Carbohydrates: 35g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 818mg | Potassium: 201mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3056IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg
Hope you enjoy my pics as much as I love capturing their delicate details…and intrinsic beauty…..
“I believe you should always do what makes you happy”…
Have a great week ahead,
With love….always,
Ria
Lovely Ria. The pictures are awesome and the final product just yummy. Keep up the good work. I will try this but maybe with brown rice.
Thank you Shirlyn!:-) Hope you enjoy! Glad to hear you have access to brown rice pasta!
Excellent! My new go to macaroni salad! Thank you!