It has been so very hot here, and dry. But last night we got 15 minutes of steady rain, and it has replenished our souls and given us hope that more rain will eventually come.



I tried this new recipe today for a fruit salad with macaroni in it. Very good, and it was really good as a dip for plain corn tortilla chips, the perfect blend of sweet and salty.

Macaroni and Fruit Salad
1 package (10 ounce) large shell macaroni (or regular elbow macaroni)
1 can (15 ounce) pineapple chunks, drained and syrup reserved*
1 can (11 ounce) mandarin orange slices, drained
Dried cranberries or raisins
1 cup celery, chopped
1 cup mayonnaise type salad dressing
1 teaspoon celery seed
1/4 teaspoon celery salt
1/4 teaspoon white pepper
1 tablespoon lemon juice
1 red apple, cut in thin wedges
1/2 cup pecan halves or walnuts

Cook macaroni according to package directions. Rinse with cold water, drain well. In a small bowl, combine salad dressing, celery seed, celery salt, pepper, and lemon juice. Blend well. In a large bowl, combine fruit and celery. Add pasta and dressing. Toss until well coated. Garnish with apple wedges and pecan halves and serve.

*I'm not sure what you are supposed to do with the juice drained off the pineapple. Keep it around in case the salad needs thinning, and if not, drink it.

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This one is more what we think of as macaroni salad. I wrote it down from somewhere, that's why the succinct directions.

Conventional Macaroni Salad
1 cup cooked shell macaroni
1 cup frozen peas
1/2 cup finely diced cheddar cheese
1/3 cup sweet pickle, julienned
1/4 cup chopped onion
2 tablespoons chopped green pepper
1 tablespoon minced pimiento
Dressing:
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1/3 cup heavy cream
Salt and pepper

Combine and chill at least one hour.

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This pasta salad is from Taste of Home.

Pizza Pasta Salad

1 pound spiral macaroni or pasta, cooked and drained
3 medium tomatoes, seeded and diced
1 pound cheddar cheese, cubed
1 - 2 bunches green onions, sliced
3 oz sliced pepperoni (or salami)
3/4 cup olive oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
(Croutons)

Combine pasta, tomatoes, cheddar cheese, green onions, and pepperoni in a large bowl. In a small bowl, combine oil , Parmesan cheese, vinegar, and seasonings; pour over pasta mixture. Cover and refrigerate several hours. Top with croutons just before serving if desired.