Easter Sides: The Best Macaroni Salad Ever & Sundried Tomato Pasta Salad

Today I woke up to a downpour. It was my turn to take the dog out. My umbrella was in my husband’s car, where he put it roughly 8 years ago. I do not own a raincoat or rain shoes. I slogged my dog out through pollen puddles in my husband’s jacket (which I might “accidentally” lose for 8 years) and a pair of flip-flops.

On my way to work, there was a spider in my car. He wasn’t Godzilla-sized or anything, but he was a spider. So he was basically Godzilla.

He was hanging from my rearview mirror. I snipped his web and rolled down my window to hold him out, only to realize the wind sent him . . . straight into my backseat. Somewhere.

I spent 20 minutes once I arrived at work (late) searching for said spider, to no avail. I am now reasonably certain that he is hiding in my hair, ready to kill me in my sleep.

I then began work, where I felt tiny imaginary spider legs on my neck every 10 minutes or so for the rest of the day.

I gave up all but two Diet Sunkists per day for Lent (stop judging me) and today, in the middle of drinking my second one, I set it down. Somewhere. No idea where. It’s probably with the spider.

Just in time to head home today, the rain began again. I will now slog home through pollen puddles in flip-flops and my husband’s jacket.

If you need me later, I’ll be tucked in bed dreaming of a bright, sunny Easter picnic, complete with lots and lots of pasta salad, and lots and lots of Diet Sunkist. And no spiders.

The Best Macaroni Salad Ever

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Recipe by: Adapted from Pioneer Woman
Yield: 10-12 servings

Pioneer Woman is right: this is the quintessential Best Macaroni Salad ever. I use Wickle’s Pickles to make it, and I highly recommend buying a jar. Don’t skip the pickle juice, either — it makes the pasta salad.

Ingredients:
4 cups elbow macaroni
1/2 cup Hellmann’s mayonnaise
1 tablespoon red wine vinegar
3 teaspoons sugar (to taste)
1/4 teaspoon salt (to taste)
black pepper
3 roasted red peppers, chopped
1/2 cup black olives, finely chopped
1/2 cup diced sweet and spicy pickle slices (I use Wickle’s Pickles)
3 green onions, sliced (white and green parts)
pickle juice from sweet/spicy pickles

Directions:
In a large pot of boiling salted water, cook elbow macaroni to al dente based on package directions. Drain and rinse with cold water to cool.

In a small bowl, whisk together mayonnaise, red wine vinegar, sugar, salt, pepper, and a generous splash of pickle juice. Pour this over cooled elbow macaroni and mix. Add in chopped red peppers, black olives, pickles, and onions (saving a few green onions for garnish) and stir to combine. Chill for at least 2 hours prior to serving to let the flavors meld (I refrigerated it overnight). Taste and splash in some more pickle juice and/or adjust seasonings if needed before serving.

Sundried Tomato Pasta Salad

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Recipe by: Adapted from Pioneer Woman, originally adapted from Barefoot Contessa
Yield: 8-10 servings

A delicious, luxurious pasta salad with the flare of sundried tomatoes. I loved the cubed Parmesan for texture. I’m not usually a black olive fan, but don’t skip them! They’re an integral part of the flavor profile.

Ingredients:
1 (12-ounce) jar chopped sun-dried tomatoes in oil, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup olive oil
1 pound elbow macaroni
heaping 1/2 cup chopped, pitted Kalamata olives
1 pint cherry tomatoes, quartered
12 basil leaves, julienned
2 cups Parmesan cheese, grated (I also cubed some for texture)
salt and pepper to taste

Directions:
In a large pot of boiling salted water, cook elbow macaroni to al dente based on package directions. Drain and rinse with cold water to cool.

In the bowl of a food processor, process together most of the sun-dried tomatoes (reserving about a quarter of the jar to mix in at the end), garlic, and red wine vinegar until chopped. With the food processor running, drizzle in the olive oil. Pour this dressing over the cooled pasta and toss to coat. Add Kalamata olives, cherry tomatoes, basil leaves (reserving a few for garnish), and Parmesan cheese, tossing to mix. Salt and pepper to taste. Chill overnight to let flavors mix, tossing again before serving.

One year ago: Samoa Monkey Bread with Ganache Dipping Sauce
Two years ago: Pumpkin Oat Snack Cake with Broiled Coconut Icing
Three years ago: Rich Ice Cream and Coffee Cheesecake
Four years ago: Chocolate Tart with Pretzels