Garden Mac Salad

A simple yet delicious macaroni salad, using all the best produce of the garden!  Feel free to add or subtract your favorite veggies to taste. 

Serves 8-12

Ingredients

• 1 lb Ditalini pasta (short, tubular pasta)

• Salt

• 2 bell peppers (any color), diced

• ½ lb. green or wax beans, chopped into bite sized pieces

• 1 bunch radishes, cut into small pieces

• 1 cup of herbs (basil, thyme, oregano, parsley)

• ½ lb snap peas, cut on the bias

• 4 oz. cheese of choice (diced provolone, feta, goat cheese or other preferred)

Dressing

• ½ c mayonnaise (can use vegan, avocado oil, or your favorite)

• 1 lemon, zested and juiced

• ¼ c. olive oil

• Salt and pepper

• 1 garlic clove, grated or sub ½ tsp. garlic powder

• Water to thin, as desired

Directions

1. Bring a large pot of water to a boil.  Once boiling, add a couple tablespoons of salt (water should taste briny).  Add pasta and stir well for 1 minute.  Cook according to package directions and then drain well.  Run under cold water, and allow to drain again.

2. Meanwhile, prepare veggies.  If desired, blanch the green beans in boiling water for 1-2 minutes or until crisp-tender.  Drain and cool. 

3. In a large bowl, whisk together the dressing ingredients.  Taste and adjust seasoning as needed.  Add cooked and cooled pasta, veggies and cheese (if adding).  Add herbs last and toss well.  Refrigerate an hour if possible for best flavor.