How was your 4th of July? Hopefully it was great and full of the 3 F's: Family, Friends, and Food! I know that's all I need for a relaxing and enjoyable holiday. I was busy eating, drinking and laughing all day, just how a typical 4th should be spent.
The 4th of July is a classic BBQ day. My brother and sister-in-law hosted a get together at their house & made some delicious BBQ'd burgers, chicken and ribs - yum! I offered to bring a couple side dishes and this salad was one of them. I really liked it... and so did everyone else! I polished off the leftovers today and mixed it with cubes of cooked chicken breast - yummy lunch.
Pesto Macaroni Salad with Tomatoes,
Corn and Fresh Mozzarella
taken from Former Chef
1 lb salad macaroni (small, short cut, uncooked)
3 ears of fresh corn, cooked and cut off the cob (I opted to leave the corn out)
1 pint grape tomatoes (the smaller, the better)
3 stalks of celery, small dice
2 shallots, minced
1/3 cup mayonnaise
2 Tbsp red wine vinegar
8 oz fresh mozzarella, cut into 1/2" cubes
salt and pepper to taste
Cook and cool the salad macaroni. Toss it with a tablespoon of olive oil to keep it from sticking together while you prepare the rest of the salad.
Boil the corn for about 5 minutes and then shock in ice water to halt the cooking. When cold, cut the corn kernals off the cob. Dice the celery and mince the shallots.
In a large bowl, combine the cooked macaroni, fresh corn, tomatoes, diced celery, and shallots. Fold in the pesto, mayonnaise and red wine vinegar. Fold in the diced mozzarella and season with salt and pepper to taste.
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