Monday, March 9, 2015

Is it SPRING yet?

I think I'm coming down with cabin fever!  Seriously; who ever pissed Elsa off please apologize so we can get back to normal temperatures. I haven't been outside for any length of time in days.  I'm not the biggest fan of winter.  If you can wrap your head around this I do love snow, snowman building, tobogganing, skiing, skating - love it all.  It's the extreme cold I have issues with: -10*C is ok, perfectly acceptable - this is Canada after all; -40*C consistently for a month and half is down right ridiculous!  Thankfully, according to Environment Canada things are warming up this week.

To kick off this fantastic occasion, I'm posting my favourite summer salad.  A pasta salad that while great freshly made is even better the next day.  It's perfect to make ahead for those family get-together's that is inevitable over the warm, long, beautiful, summer days.


3 cups Uncooked Macaroni Elbows
1 cup Diced Medium Cheddar Cheese
1 156 gram Can of Flaked Ham, Tuna, or Chicken (I've made this salad with all three variations - either is a winner)
1- 1 1/2 cups Mayo
2 Green Onions, chopped
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 tbsp Parsley Flakes
Salt & Pepper (Give your salad a taste test prior to adding salt.  The flaked meats can be salty on their own and sometimes adding even more salt is unnecessary - use caution!)


1. Cook pasta in salted water according to package directions.  Drain and allow to cool.  You can speed this process up by running the pasta in a colander under cool water for a minute or two. 

2.  Open & drain your canned meat.  In a large bowl mash the meat with a fork so there's no large chunks.  Add the cooled pasta and the rest of ingredients stirring until well combined.  Remember to give the salad a taste test prior to adding any extra salt.  

NOTE:  If you prepare this a day ahead you may need to add some extra mayo prior to serving to give it back the creaminess.  The pasta will absorb it over night.

Bring on Summer!

Stay Sweet!