Macaroni Salad

Since when is Barbeque a men's sport?

Being that I have no life, I've been spending most non-work-related hours glued to the Food Network and all the other shows on television that feature BBQ competitions.  And I'm sad to say that the ratio of men to women is, like, 2 million to one.

I think it's high time we divvy up the responsibilities and get more ladies outside and at the grill.  I love barbeque, but I realized I was one of the biggest offenders!  I usually sit in the kitchen and lazily finish my few tasks, which usually include dessert and arranging beer in coolers of ice.  This summer I've made a promise to myself to get more BBQ-inclined.  Starting now, I'm perfecting all my favorite summertime, outdoorsy favorites and trying some new adventurous recipes on the grill.  To work my way up to the big show, I'm starting with some tried and true favorites that always make an appearance.

Macaroni Salad is one of my all-time favorite summer BBQ dishes.  It's light and airy while still satisfying.  But all too often, there's too much variation and not enough flavor.  It's sometimes too hard to find good mac salad around because everybody's got their own spin on the original.

Thankfully, I found a great recipe a few years back.  It had everything that I wanted from the coolness of the egg and mayo, to the crunch of the fresh veggies, and from the sweetness of a little relish to the faint heat of a little hot sauce.

Even my dad loved it back when I first made it for him.  And he's the pickiest eater of them all.  Hubbs still won't try it, but he doesn't count because he's weird.  I love him, but he's just weird sometimes.

Since summer is my favoritest of the seasons (probably, until fall comes and then I'll change my mind), I'm hoping to get the chance to share some of my favorite summer recipes including the best collection of barbeque foods in my arsenal.  Since, you know, BBQ is my thing now.



Macaroni Salad

2 lb. macaroni, cooked and cooled
3 hard boiled eggs, mashed
2 cups mayonnaise
1/2 white onion, finely diced
3 celery stalks, finely diced
2 full-size carrots, finely diced
1 large can tuna fish
1/4 cup sweet pickle relish
1 tsp hot sauce
Salt & Pepper to taste


Combine all ingredients in a large bowl.  Serve cold.



Listening to:  Queen - Another One Bites The Dust