Dilly Macaroni Salad:
(serves 6-8 as a side)
1 bag (16 oz) macaroni or other cut pasta
1 c (eyeball it) light mayonnaise
1/4 c sour cream
1/4 c yellow mustard
1-2 tsp dill seeds, ground finely (to taste)
1/2 c finely chopped dill (or your choice) pickles
Salt and Pepper to taste
2 eggs, hard boiled and roughly chopped
Parsley or fresh dill for garnish (if desired)
Directions:Boil pasta in rapidly boiling very salty water. Drain while still al dente (about 9-10 minutes) and let cool. I actually run under cold water in this instance because the less gooey the pasta, the better it looks when done and the less gummy the entire dish.
Once cool, stir in all other ingredients except egg and parsley. Taste and adjust salt and pepper as needed. Garnish with egg and parsley. Serve immediately or let stand in refrigerator.
by kirsten